Braised green beans and vegetables

What better way to get your full quota of five-a-day than a plate of these delicious braised green beans and vegetables. Served with crusty bread or as a compliment to a meat dish, it's sure to satisfy.

  • 45 mins cooking
  • Serves 6
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Braised green beans and vegetables
  • 4 silver beet (swiss chard) leaves (350g)
  • 1 tablespoon olive oil
  • 1 brown onion (80g), sliced thinly
  • 2 clove garlic, sliced thinly
  • 1 fresh small red thai (serrano) chilli, sliced thinly
  • 8 baby new potatoes (320g), quartered
  • 400 gram (12½ ounces) canned chopped tomatoes
  • 300 gram (9½ ounces) baby green beans, trimmed


Braised green beans and vegetables
  • 1
    Wash and dry silver beet; finely chop leaves and stems, separately.
  • 2
    Heat oil in medium heavy-based saucepan; cook silver beet stems, onion, garlic and chilli, stirring, about 10 minutes or until stems soften.
  • 3
    Add potato and undrained tomatoes; simmer, covered, 15 minutes. Add beans; cook, uncovered, about 5 minutes or until potato is tender. Season to taste.
  • 4
    Just before serving, add silver beet leaves; cook about 3 minutes or until wilted.

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