These intoxicatingly scented braised green beans have a gentle sweetness that's teased out through their hour-long simmer. What makes this green bean dish even more appealing is inpatskitchen's inclusion of cinnamon, which jives surprisingly well with the fresh dill. Both seasonings mingle effortlessly in the light cloak of sauce made of chicken stock, garlic, and sweet onions. Serve at room temperature or hot off the stove.
For years we would travel to Detroit's Greektown to eat at The New Hellas Cafe, a restaurant owned and run by Gus Anton. Gus took over the restaurant from his father in 1950 and was always there. Flaming cheese, lamb chops, Greek antipasto platters, spanakopita, moussaka...Gus had it all. Usually when we went, it was with a group of six or more and we would order our meal "family style". A huge platter of lamb chops would arrive at our table along with side platters of potatoes, rice and vegetables. The vegetables would vary...sometimes cabbage, sometimes okra...but always there were green beans which I loved! And they were always stewed until very, very soft. Gus closed his restaurant in 2008 and sadly, passed away last week at age 85. He is truly missed.
Makes about 4 servings