Recipes 7/17 & 7/18

By admin|July 15, 2013|Information

Italian Green Beans w/ Pancetta & Braised Garlic

1-1/2 lbs Italian-style flat green beans (pole beans)

8 cloves garlic

1/4 C extra virgin olive oil

1/4 lb pancetta, cut into 1/4-inch dice

1/4 C onion, chopped

1 Tbls water

2 tsp red wine vinegar

Salt and freshly ground black pepper

Preheat the oven to 350°F.

Peel the garlic and slice the cloves lengthwise into 4 to 6 slivers. Place them in a small covered saucepan and add the olive oil. Cook over low heat for 15 to 20 minutes until tender and sweet. Do not brown.

While the garlic braises, fry the pancetta in a large skillet until barely crisp, 3 to 4 minutes. Add the onion and continue cooking until it is soft and translucent, about 2 minutes longer. Add the beans, water and red wine vinegar. Cover and cook, stirring occasionally, until the beans are bright green and tender.

When the garlic is done, add it to the bean mixture along with the braising oil. Toss to coat the beans thoroughly and season to taste with salt and pepper. Transfer to a greased casserole, cover and bake for 45 minutes. (From

Greens & Beans 

3 Tbls extra virgin olive oil  

3 to 4 cloves garlic, thinly sliced  

1/4 Tsp crushed red pepper flakes (optional)  

1 1/2 lbs. mixed greens, trimmed and roughly chopped, such as turnip greens, spinach, or kale

1 C low-sodium chicken or vegetable broth  

2 (15-ounce) cans cannellini or other white beans, rinsed and drained  

Salt and pepper to taste 

Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook,  stirring often, until golden brown, about 5 minutes. Add greens (in batches, if needed),  and cook, tossing often, until wilted and bright green, 3 to 4 minutes.

Add broth to skillet. Add beans (and peas if used) and simmer until hot throughout, 2 to 3 minutes. Toss gently and season with salt and pepper. Serve with rice.

Spicy Stir-Fried Green Beans

2 Tbls soy sauce

1 Tbls rice wine vinegar

2 tsp sugar

1/2 tsp red pepper flakes

2 Tbls peanut oil

3/4 lb green beans, cut on bias into 1 . 5 inch pieces

4 scallions, cut into 1 . 5-inch pieces

1 teaspoon peanut oil

3 garlic cloves, mashed

Mix soy sauce, vinegar, sugar, pepper flakes and 1 tablespoon water in a small bowl. Set aside.

Heat a heavy skillet (12″) over high heat until extremely hot. Carefully swirl 2 tablespoons oil to coat the bottom. Fry green beans, flipping every 30 seconds or so with a wide spatula, until slight charred and crisp tender – about 4 minutes. Add scallions, continue cooking in same manner until scallions are charred and beans are tender.

Make a well in the center of the pan; mash garlic and remaining 1 t. oil together. Fry until fragrant – about 5 seconds – and stir into vegetables. Add soy mixture and toss into vegetables to coat; Cook until liquid is reduced by about half, about 15 seconds. (From

Goat Cheese Beet Green Crostini

Beet Greens
1 Baguette, sliced thin (about 20 pieces), toasted in pan or oven
6 oz pkg Goat Cheese
1 tsp fresh Lemon Juice or Lemon Zest
1/2 tsp Sea Salt
1 tsp Balsamic Vinegar, or more if needed
Fresh cracked Black Pepper

Wash and cut leaves and stems.  Heat water to boil in a medium pot. Add stems and leaves to boiling water and quickly blanche them. Taste a piece of stem and leaves until they are blanched to your liking. Quickly  drain greens and rinse with cold water. Add greens to bowl, squeeze out excess water, then add balsamic vinegar and salt to taste.

In bowl, combine goat cheese, fresh lemon juice and fresh cracked black pepper. Combine well.

Spread goat cheese on crostini (toasted baguette slices) with goat cheese, thin layer of lemon sliced, beet green greens (cooked or raw).


Blackened Green Beans

1 tsp salt, plus 2 tsp sea salt

3 C green beans, ends cut

2 Tbls paprika

1 tsp cayenne

1 tsp chili powder

2 tsp garlic powder

1 tsp ground cumin

1 tsp black pepper

2 Tbls olive oil

3 Tbls butter

2 Tbls grated Parmesan

In a medium sauce pot, bring water to a boil and add 1 teaspoon salt. Add green beans and blanch for 2 to 3 minutes. Remove from water and immediately place in an ice water bath.

In a medium bowl, mix all dry ingredients, including the 2 teaspoons sea salt, thoroughly. Toss green beans in mixture. In a large saute pan, add oil and heat to almost smoking. Add green beans and cook until spices begin to blacken, approximately 2 minutes. When done, add butter, toss, place on plate, and garnish with Parmesan.

(From The Food Network: Guy Fieri)

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