Photo of Italian braised greens with lemon & tomatoes by WW

Italian braised greens with lemon & tomatoes

Points® value
Total Time
50 min
10 min
40 min
We are so used to eating our vegetables crisp-tender, we’ve forgotten the joys of the tender, flavour-infused, slowly-braised vegetable. Here, green beans are braised with onion, garlic, tomatoes, and lemon juice for a comforting side dish. These beans are a great side dish to serve alongside roast or grilled chicken or fish, or really just about anything. Though we call for green beans here, this would be equally delicious made with their cousins, the flat romano green bean, or yellow wax beans.


Olive oil

2 tbsp(s)


½ medium, thinly sliced


3 clove(s), large, thinly sliced


2 cup(s), chopped, (about 2 medium tomatoes)

Fresh oregano

1 sprig(s)

Uncooked green snap beans

1 pound(s), trimmed

Fresh lemon juice

1 tbsp(s)

Kosher salt

½ tsp(s)

Black pepper

¼ tsp(s)


  1. In large skillet, heat oil over medium and swirl to coat pan. Add onion and garlic and cook, stirring often, until starting to soften, about 3 minutes. Add tomatoes, oregano sprig, and 3 tbsp water and cook until vegetables are slightly saucy, about 5 minutes. Add green beans. Cover and reduce heat to medium-low. Cook, stirring occasionally, until green beans are very tender, about 30 minutes. Stir lemon juice, salt, and black pepper into vegetables. Discard oregano sprig before serving.
  2. Serving size: about 3⁄4 cup