GREENS AND BEANS
We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also.
Provided by GinaLovesFood
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
- Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 13.5 g, Cholesterol 0.6 mg, Fat 7.6 g, Fiber 7.4 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 737.7 mg, Sugar 0.5 g
THE BEST GREEN BEANS EVER
Ree Drummond's Best Green Beans Ever recipe, from The Pioneer Woman on Food Network, starts with bacon grease and gains even more flavor from chicken stock.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer.
- Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can start to caramelize.
GREENS AND BEANS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Heat olive oil over medium heat in a large Dutch oven.
- Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant. Add the kale and let saute until it cooks down slightly. Add the beans and the chicken stock.
- Cover and let cook for 10 minutes.
AWESOME GREEN BEANS
I grew up eating these green beans and learned to cook them by watching my mother. They are my favorite way to eat green beans. Edit: This is a recipe for people that like a tangy vinegar flavor, most kids won't like it. I make this for the adults and just buttered beans for my kids.
Provided by diner524
Categories Pork
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Put a medium skillet on stove and heat to medium.
- Add the bacon and cook till crisp, then remove to paper towel, keep bacon fat in skillet.
- Add onions and saute till lightly brown.
- Add green beans(undrained or just partially drained).
- Add vinegar and cook on medium- low until liquid is evaporated. Taste the beans and add salt and pepper if needed, but remember the bacon is salty!
- Then serve with bacon sprinkled on top.
Nutrition Facts : Calories 83.4, Fat 3.9, SaturatedFat 1.3, Cholesterol 5.4, Sodium 75.3, Carbohydrate 10.4, Fiber 3.8, Sugar 4.8, Protein 3.5
AWESOME GREEN BEANS WITH KALE
Awesome green beans! Once you take a bite, it will be the only thing you want to eat off the whole plate! Thank you Lord for a great recipe.
Provided by Sherylynn Booth
Categories Side Dish Vegetables Greens
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat. Fry shallot and garlic in hot oil until golden brown, 2 to 3 minutes; add kale, cream of chicken soup, sriracha sauce, cream cheese, and sour cream to the skillet. Cook and stir the mixture until the cream cheese melts and the liquid is even in color, about 5 minutes.
- Stir green beans into the mixture to coat, season with black pepper, reduce heat to medium-low, and simmer until the sauce thickens slightly, 5 to 7 minutes.
Nutrition Facts : Calories 169 calories, Carbohydrate 14.4 g, Cholesterol 9.9 mg, Fat 11.2 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 3.3 g, Sodium 792.5 mg, Sugar 1.8 g
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- In a large skillet over medium-low heat, melt the butter. Once it’s completely melted, add the almonds. Cook, stirring constantly with a heatproof spatula or wooden spoon, until the butter has browned and the almonds are beginning to brown, about 7 to 8 minutes. (Your patience will pay off, I promise!)
- Add the shallot and cook, while stirring constantly, for 1 minute. Stir in the lemon juice and 1 tablespoon water. While stirring, cook until the liquid thickens enough that your spatula leaves an open trail on the pan behind it, about 1 more minute.
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Author Hayley SuggPublished Sep 14, 2020Estimated Reading Time 3 mins
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