Recipe Image
Servings:
2
New Potato and Green Bean Tomato Ragout
Summer brings us many treasures: green beans, tomatoes and not least among them, new potatoes. Georgia farmers work twice as hard as farmers in cooler climates to grow them. They have to plant them and then cover them with extra dirt as they grow. When first pulled from the ground, the hard work makes sense because of their delicate flavor and texture.
Total Time
1hr 10min
5.0
1 Rating
Author: PeachDish
Servings:
2
Ingredients
•
to taste
Baby Potatoes
•
to taste
Green Beans
•
1
tsp
Salt
•
to taste
Yellow Onions
•
to taste
Cherry Tomatoes
•
to taste
Collard Greens
•
to taste
Italian Flat-Leaf Parsley
•
to taste
Cold
Water
•
1
clove
Garlic
•
3 1/2
cups
Water
•
1
Tbsp
Olive Oil
•
to taste
Salt
Cooking Instructions
1.
Cut
Baby Potatoes (to taste)
in half lengthwise, then place in large saucepot. Add enough
Water (to taste)
so that water comes at least 1-inch over the top of potatoes. Cover pot, and place over high heat.
2.
When water comes to a boil reduce heat to medium, and cook until potatoes are easily pierced with a sharp knife, 25-30 minutes.
3.
While potatoes cook trim ends from
Green Beans (to taste)
, and cut beans into 1-inch pieces. It’s okay if some are larger or smaller.
4.
Crush and peel
Garlic (1 clove)
. In a large saucepot combine beans, crushed garlic,
Water (3 1/2 cups)
and
Salt (1 tsp)
. Place over high heat. When water comes to a boil reduce heat to medium, cover pot and set timer for 15 minutes.
5.
While potatoes and beans cook, prepare your mise en place: Peel
Yellow Onions (to taste)
, and cut into 1/4-inch dice. Measure 1 cup diced onion - reserve the rest for another use. Halve
Cherry Tomatoes (to taste)
.
6.
Remove stems from
Collard Greens (to taste)
and thinly slice crosswise. Cut collard leaves into 1-inch pieces. Pick and chop
Italian Flat-Leaf Parsley (to taste)
.
7.
When timer sounds add 1 cup diced onion, tomatoes,
Olive Oil (1 Tbsp)
and
Salt (1/4 tsp)
to green bean pot. If necessary add water to the pot to keep vegetables just covered in liquid.
8.
When potatoes finish cooking, drain liquid away, and add potatoes to bean pot.
9.
When beans are dark green and soft, add collard green stems and leaves. Remove cover from pot, and cook until collards are tender and only about 1/4-inch of liquid remains in pot, 5-6 minutes. Turn off heat, stir well, and adjust seasoning to taste with
Salt (to taste)
.
10.
Spoon ragout onto 2 plates. Top with
Italian Flat-Leaf Parsley (to taste)
and enjoy!
Nutrition Per Serving
CALORIES
67
FAT
7.0 g
PROTEIN
0.2 g
CARBS
1.2 g
