Kentucky Wonder Pole Beans
Makes 4 servings
Ingredients
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4 cups Green beans
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1 slice Bacon
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1 clove Garlic
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1 tsp Olive oil
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1/2 tsp Sea salt
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1 pinch Black pepper
Instructions
Pour a small amount of water (about 1 inch) in the bottom of a saucepan.
Add the green beans, bacon, garlic, olive oil, sea salt, and pepper to the saucepan and bring to a boil over high heat.
Once the water has come to a boil, turn the heat down to medium. Cover and cook for a further 7-10 minutes until the beans are tender.
Serve!
Recipe from Cook Me
French Onion Soup
Makes 6 servings
Ingredients
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3 fresh thyme sprigs
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Kitchen string
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6 tablespoons unsalted butter
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6 medium Vidalia onions, thinly sliced
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1 teaspoon kosher salt
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1 teaspoon freshly ground black pepper
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4 garlic cloves, minced
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1 cup brown ale
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1/2 cup dry sherry
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3 tablespoons all-purpose flour
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6 cups beef stock
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12 ( 1/2-inch) French baguette slices, lightly toasted
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2 cups (8 oz.) shredded Gruyère cheese*
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*Swiss cheese may be substituted
Instructions
Tie thyme sprigs into a bundle with kitchen string.
Heat a Dutch oven over medium 1 minute or until hot; melt butter in Dutch oven. Add onion slices, and stir in salt and pepper. Cook, stirring often, 45 minutes or until onions are caramel colored.
Increase heat to medium-high, add thyme bundle and garlic; cook, stirring once or twice, 1 minute or until fragrant. Add ale and sherry, stirring to loosen any browned bits from bottom of Dutch oven. Cook, stirring occasionally, 10 minutes or until liquid is syrupy and thick. Reduce heat to medium, sprinkle flour over onion mixture; cook, stirring occasionally, 3 minutes or until evenly coated, being careful the flour does not burn. Stir in stock, and bring to a light boil; reduce heat to low, and cook 15 minutes. Discard thyme bundle.
Preheat broiler with oven rack 5 to 6 inches from heat. Ladle soup into 6 large broiler-safe bowls, filling each about three-fourths full. Top each with 2 toasted bread slices; sprinkle each with 1/3 cup shredded cheese. Broil 30 seconds to 1 minute or until cheese is lightly browned and bubbly. Serve immediately.
Recipe from Southern Living
Beet Greens
Makes 4 servings
Ingredients
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2 bunches beet greens, stems removed
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1 tablespoon extra-virgin olive oil, or to taste
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2 cloves garlic, minced
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¼ teaspoon crushed red pepper flakes (Optional)
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salt and freshly ground black pepper to taste
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2 lemons, quartered
Instructions
Bring a large pot of lightly salted water to a boil. Add beet greens and cook, uncovered, until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
Heat olive oil in a large skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the chopped greens until coated, then season with salt and pepper. Cook just until greens are hot; 1 to 2 minutes.
Serve with lemon wedges.
Recipe from All Recipes