greek-style braised green beans

Hi, Grandma -- how are you?

My grandma reads my blog. Isn't that nice? Not on the Internet, though -- she doesn't want anything to do with newfangled technology. Dad prints out all of my posts and puts them into a binder for her. Grandma has been doing a lot of cooking ever since we began remodeling our kitchen two years ago. However, to my knowledge, she has never made anything from my blog. Sometimes it's because the recipe is complicated or requires ingredients that aren't available in small-town grocery stores. Not this recipe, though, I promise.

These green beans are delicious, all slow-cooked and tender. They're a perfect side dish for spring and they aren't difficult to prepare. Grandma, I'm sure Dad would really appreciate it if you made these green beans for him. Maybe with a pork chop; we all know he likes those. And when you make them, put a few on Mom's plate, too, because no matter what she says, green + vegetable ≠ yucky.

Greek-Style Braised Green Beans
A recipe from The Kitchn
Serves 4

1 pound green beans, washed and snapped in half
1 large onion, finely chopped
4 cloves of garlic, minced
1 teaspoon red pepper flakes, or to taste
2 Roma tomatoes, seeded and chopped
1-2 tablespoons olive oil
1 cup white wine
1/2 teaspoon cinnamon
Salt and pepper
1 lemon, cut into wedges

Heat a 1-2 tablespoons of olive oil in a heavy lidded pan and fry the onion and garlic gently over medium heat for about 10 minutes, or until they are soft. Add the red pepper and tomatoes and fry for another five minutes.

Add the green beans and wine. If the mixture seems too dry, add a little water. Bring to a boil over medium heat, then reduce to a simmer and cover. Cook for about 45 minutes, or until the beans are tender. Stir in the cinnamon, and season with salt and pepper. Serve with lemon wedges on the side.