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.