Green beans, also known as snap beans because they “snap” when broken, are harvested when young, when the beans inside the pod are small and tender and the pods are thin. They are very low in calories and loaded with vitamins K, A, and C, fiber, folate and anti-oxidants. Interestingly, green beans were originally cultivated in Peru and were then spread throughout Central and South America by Indian tribes. Spanish explorers brought them back from the “New World” to Europe in the 16th century, and from there they spread around the world. (more…)
These Southern-style green beans, found on the Spicy Southern Kitchen food blog, are flavored with lots of bacon, and cooked long and slow until they’re melt-in-your-mouth tender. You’ll want to cook them for at least an hour, preferably closer to 2 hours, to get them really soft, but not mushy. Just before serving, you can mix in a Tablespoon or so of butter to give the green beans a buttery coating. Serves 6. (more…)
When faced with escarole, which I’m not overly fond of, I had to become creative. I threw this together, and surprise! I loved it! You can use any greens in the recipe. For an easy entrée, add a little more stock to the mix when cooking and toss it with pasta when done.