Beet Greens and Green Beans with Tomato and Onion

A tasty side dish, big on flavor and low in calories. Cooking the onions dark without burning them adds a wonderful flavor to this dish.

Step: 1

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; protein 1.3g; carbohydrates 5.2g; fat 6.9g; sodium 127.4mg.

The most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re cooking pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

This also can apply to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can make a dish do double-duty .