Best Vegetable Recipe-Sauteed Green Beans-side dishes-easy diet food

8 Easy Side Dishes to Complete Your Meals: Vegetable and Diet Food

Here you also have many options with the same vegetable. The difference is in the way you cut the green bean: thin and long for a more delicate texture (my favorite), or short and diagonal for a crunchier texture. Just wash, clean and trim the beans.

SERVES: 4
PREP TIME: 10 min
COOK TIME: 20 min
READY TIME: 30 min
CALORIES: 68 Kcal

⇓ You may also listen to the recipe by pressing the play button below.

INGREDIENTS

  • 1 kg green beans
  • 2 garlic cloves, crushed
  • 1 tbsp olive oil salt and pepper

INSTRUCTIONS

1 Cut them in the way you prefer. Steam them for 5 minutes in salted boiling water.

2 Drain and with some olive oil and garlic, saute them for another 5 minutes. Taste and adjust, if needed.

3 Just before serving, season with freshly ground black pepper.

NUTRITION FACTS

Calories: 68.1Kcal
Fat: 3.5 g
Cholesterol: 0.0 mg
Sodium: 232.3 mg
Potassium: 244.2 mg
Carbs: 8.6 g
Protein: 2.3 g

VARIATION-2

Stir-Fried Green Beans

INGREDIENTS

  • 1 kg green beans
  • 2 garlic cloves, crushed
  • 1 tbsp olive oil salt and pepper

INSTRUCTIONS

1 Steam the green beans for 10 minutes. Drain, but retain the liquid.

2 In a frying pan, heat the oil and saute the garlic, then stir-fry the beans with seasonings for 7 minutes.

VARIATION-3

Sauteed Zucchini Recipe

The peeled zucchinis from the Turkish Kashkaritas recipe above cut in round slices

INGREDIENTS

  • 2 garlic cloves, finely sliced
  • Tomato puree
  • Salt and black pepper
  • 1 tbsp olive oil

INSTRUCTIONS

1 Saute the garlic for 2 minutes in olive oil. Add the zucchini and some tomato puree.

2 Reduce the heat and cook for about 15 minutes.

3 Options: You c an add some chopped fresh dill or if you prefer chopped parsley just before serving. Not only has it added a nice bright green color but also extra boost of Vitamin C and Chlorophyll.

VARIATION-4

Note: Before we even start with potato recipes, note that they are all unpeeled.

Steamed Potatoes Recipe

1 With dill and drop of olive oil. Wash the potatoes (you decide the quantity) with a brush. Cut them in small dices and boil in just enough water so they don’t burn.

2 Add salt and cook them until tender. Add some olive oil and chopped dill; stir and cook for another 5 minutes. Taste and adjust, if needed.

VARIATION-5

Mashed Potatoes Recipe

1 Scrub potatoes, dice and bring them to boil with just enough water so they don’t burn. Add salt and cook them until tender.

2 Add some olive oil and smash them with a fork or masher. Add a little natural soy milk (unsweetened) for a creamier consistency. Taste and adjust.

VARIATION-6

Oven Roasted Potatoes Recipe

1 Oven roasted potatoes or this one I recommended the big fat potatoes. Scrub them and wrap in foil.

2 Make a long slit in the center; broil in the oven for about 30 minutes or until it is soft.

VARIATION-7

Oven Roasted Potato Wedges

1 Scrub and cut potatoes into wedges, as if you are cutting an apple. Lightly salt them and place them on a oiled oven tray.

2 Roast them for about 25-30 minutes or until tender.

TIP: if you are in a hurry. First boil the potatoes for 10 minutes and then broil or roast them in the oven for just 5 minutes.

VARIATION-8

Broccoli Recipe

  • 1/2 kg broccoli
  • 2 garlic cloves
  • 1 tsp vegetable oil
  • Sea salt

1 Steam broccoli for 10 minutes; put it in a colander and pour cold water over it (to shock it and retain the green color).

2 Transfer it to a pre-heated wok; stir-fry the garlic and then the broccoli for about 10 seconds on high heat.