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A simple, vibrant side dish featuring tender-crisp green beans steamed to perfection and tossed with fresh garlic, a hint of olive oil, and black pepper. Ready in minutes and packed with flavor.
Steam the green beans
Toss and season
Serve immediately
A simple, vibrant side dish featuring tender-crisp green beans steamed to perfection and tossed with fresh garlic, a hint of olive oil, and black pepper. Ready in minutes and packed with flavor.
This american recipe takes 15 minutes to prepare and yields 4 servings. At 72.35 calories per serving with 2.29g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
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Add 1/4 teaspoon of red pepper flakes along with the garlic for a bit of heat.
For a nutty flavor and extra crunch, toss with 2 tablespoons of toasted slivered almonds before serving.
You can also steam the green beans in the microwave. Place them in a microwave-safe bowl with 2 tablespoons of water, cover, and cook on high for 3-4 minutes.
Sprinkle with a little grated Parmesan cheese before serving to make it more appealing to kids.
Green beans provide dietary fiber, which is important for digestive health and can help maintain stable blood sugar levels.
Vitamin K is crucial for blood clotting and plays a key role in bone health.
The use of extra virgin olive oil provides monounsaturated fats, which are beneficial for heart health.
Yes, this is a very healthy side dish. Green beans are a great source of vitamins K, C, and fiber. Steaming is a healthy cooking method that preserves nutrients, and using minimal olive oil keeps the fat content low.
This recipe contains approximately 70-90 calories per serving. The majority of calories come from the olive oil, with the green beans themselves being very low in calories.
Yes, you can use frozen green beans. You may need to adjust the steaming time slightly, usually reducing it by a minute or two as they are often partially cooked before freezing.
To trim green beans, simply snap or cut off the tough stem end. You can leave the tapered tail end on. For a faster method, line up a handful of beans and cut off the stem ends all at once.
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