Grammie Beas Greens And New Potatoes Recipes

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.

Steps:

• In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring.

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.

Steps:

• In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
• In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.

Steps:

• In a 5-qt. slow cooker, layer the green beans, potatoes, mushrooms and onion. In a small bowl, combine the remaining ingredients; pour over vegetables. Cover and cook on low for 6-8 hours or until vegetables are tender. Serve with a slotted spoon.

Steps:

• Wash greens in water, and remove any dirt. Remove stems. Remember these cook down, so pack them down in the pot. If you fill a lg. stock pot, it should feed 4 people.
• Add cleaned greens to pot, and cook 20 mins, then add washed potatoes cut in quarters (they don't have to be peeled).
• Add enough water to cover potatoes, if needed.
• Cook 25-30 minutes longer, or until potatoes are cooked through when tested with a fork. Greens and meat will be tender.
• Drain off water, and serve greens with butter, apple cider vinegar, butter, salt and pepper, along with potatoes with butter.
• You can eat the salt pork along with it too, if you like.
• Makes 4 servings.

Steps:

• In a 6-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until beans are tender, 6-8 hours. Stir in butter and lemon juice. Remove with a slotted spoon.

Steps:

• Remove both ends of green beans.
• Wash beans thoroughly in cold water.
• In a lg. pot, fill about 1/2 way with water.
• Add piece of salt pork into the pot. Bring to a boil, and cook for about 30 minutes on med. high.
• Add string beans, and add water to cover beans.
• Add canola oil.
• Let cook until beans are tender, 15-25 minutes Drain.
• Serve with butter, and I always have mine with salt and pepper, and a little vinegar sprinkled over the beans at serving time.