Ingredients35 m servings 85 cals
- Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until browned, about 10 minutes. Cook and stir green beans with onion until lightly brown. Add beet greens, tomato, and garlic. Continue cooking until beet greens are wilted. Sprinkle thyme and red pepper flakes over vegetables. Stir in water, vinegar, salt, and pepper.
Per Serving: 85 calories; 6.9 g fat; 5.2 g carbohydrates; 1.3 g protein; 0 mg cholesterol; 127 mg sodium. Full nutrition
ReviewsRead all reviews 16
What a great way to dress up fresh green beans!The only thing I changed was instead of using a fresh tomato I used a can of diced tomatoes. Will be keeping this recipe in my file for future use.
I made this exactly as written and loved it. What a great combination of flavors!
Awesome! Thank you for making a healthy dish which was amazing.... I only changed a little bit because I didn't have red pepper flakes or ground thyme... I added fresh of both... I am certain ...
This was amazing. The picture showed the beets, so I roasted the beets (wrapped individually in foil @ 400 degree oven for an hour - I used my toaster oven.)and added them when I added the tomat...
I made two changes one minor - I substituted balsamic vinegar in place of the cider and one fairly major. I used roasted beets instead of chopped tomato. I am sure I will like it with tomato. ...
Very good (my kids didn't like it but they ate it, without making faces, so that is a compliment. We let them add some Parmesan cheese). We parents, however, really enjoyed this. A more creative...
Great combination of flavors! I didn't have a tomato, so I poured a little pasta sauce in, and it was great!