Servings: 4 servings
Calories: 76kcal
Ingredients
- 10 ounces fresh green beans trimmed and cut into 2-inch pieces
- 1 1/2 tablespoons olive oil
- 2 tablespoons chopped onion
- 2 garlic cloves minced
- 1/2 small tomato seeded and chopped
- 3/4 teaspoon salt plus more for the cooking water
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a pot of well-salted water to a boil. Add the green beans and cook for 4 to 5 minutes, until bright green and just tender. Drain and rinse briefly under cold water to stop the cooking.
- Heat the olive oil in a large skillet over medium heat. Cook the onion for 2 minutes, then add the garlic and cook for 30 seconds, until fragrant.
- Add the tomato and cook for 1 to 2 minutes, until it softens into a light sauce.
- Add the green beans and salt and toss for 2 to 3 minutes, until heated through and coated with the garlic and tomato.
- Sprinkle with parsley and serve hot.
Notes
Blanching first keeps the beans bright green and evenly cooked, so the sauté only needs a few minutes. Do not cover the pan once the beans go in, or they will turn dull and soft. Frozen cut green beans work too; add them straight to the skillet and cook a few minutes longer.
Chef's Tip: Stir in a beaten egg at the end and let it set in soft curds for vagem com ovo, a popular quick variation in Brazilian homes.
Keto Swap: No swap is needed; green beans are one of the lower-carb vegetables on the Brazilian table. Serve them with cauliflower rice instead of white rice to keep the whole plate keto.
Success Tip: Add some crispy bacon bits or a handful of grated Parmesan to win over children who are unsure about green vegetables.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 76kcal | Protein: 2g | Fat: 5g | Fiber: 2.4g
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