Cooking Instructions
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Step 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.
Step 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.
Step 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.
Step 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.
Step 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)
.
Step 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)
.
Step 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.
Step 8
When potatoes finish cooking, drain liquid away, and add potatoes to bean pot.
Step 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)
.
Step 10
Spoon ragout onto 2 plates. Top with
Italian Flat-Leaf Parsley (to taste)
and enjoy!
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