GREENS AND BEANS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Heat olive oil over medium heat in a large Dutch oven.
- Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant. Add the kale and let saute until it cooks down slightly. Add the beans and the chicken stock.
- Cover and let cook for 10 minutes.
GREEN BEANS AND BACON
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
- Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.
PAN FRIED GREEN BEANS
These green beans were the side dish my grandmother served most often because we all love them. They are done but not mushy like canned beans.
Provided by Shearyah Hawkins
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- In a stainless steel pot over medium-high heat, combine green beans, garlic powder, onion powder, salt and pepper. Cook, covered, until the beans begin to sweat. Remove lid and stir occasionally until beans are tender.
- When the beans and spices have begun to 'burn' on the bottom of the pan, which will lend a grilled flavor, stir in the olive oil and turn off heat. Cover, and let stand a few minutes. Scrape the bottom of the pan to incorporate the 'burnt' spices. Beans should have a dark, caramel color, but not black.
Nutrition Facts : Calories 113.8 calories, Carbohydrate 9.7 g, Fat 8.3 g, Fiber 4.6 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 8.3 mg, Sugar 1.9 g
FRIED GREEN BEANS
Light and crunchy, pan-fried green beans with lemon, garlic salt and pepper. Fresh and fast!
Provided by Kris Swiggum
Categories Side Dish Vegetables Green Beans
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the olive oil, butter and lemon juice in a skillet over medium-high heat. Add the green beans, lemon zest, garlic salt and pepper. Cook and stir for about 10 minutes, or until beans are tender, but still a little crunchy.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 4.8 g, Cholesterol 7.6 mg, Fat 9.7 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 106.3 mg, Sugar 1 g
FRIED GREEN BEANS - THE NEELYS
This recipe is from DOWN HOME WITH THE NEELYS. I had to try this recipe. I served it to some co-workers who thought I was crazy for frying string beans. It very good and crunchy.
Provided by mightyro_cooking4u
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oil to 375 degrees F.
- Whisk the beer,flour, salt and pepper until smooth.
- Dip green beans into batter to coat, letting excess drip off. Fry in the peanut oil in batches, until they are golden and crisp. Remove from oil with a spider strainer to a paper towel lined sheet tray. Sprinkle with salt and pepper.
- NOTE: I like to dip with homemade wasabi mayo.
GREEN BEANS WITH LEMON AND GARLIC
Keep your vegetable sides simple with the Neelys' healthy Green Beans with Lemon and Garlic recipe from Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 17m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
- Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
DOWN HOME WITH THE NEELYS GREENS AND BEANS
I saw this show this morning and thought it looked interesting. Recipe courtesy The Neelys Show Episode: Loungin' and Lunchin'
Provided by Luvs 2 Cook
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil over medium heat in a large Dutch oven.
- Add onion and garlic slices. Saute until tender about 3 minutes.
- Add the red pepper flakes and salt and pepper; stir until fragrant.
- Add the kale and let saute until it cooks down slightly.
- Add the beans and the chicken stock.
- Cover and let cook for 10 minutes.
Nutrition Facts : Calories 254.6, Fat 8, SaturatedFat 1.2, Cholesterol 1.4, Sodium 86.4, Carbohydrate 35, Fiber 7.8, Sugar 2.3, Protein 12.9
FRIED GREEN BEANS WITH COCONUT
Spicy green beans with unsweetened coconut. Great with curries. Black mustard seeds can be found at spice shops.
Provided by Outta Here
Categories Coconut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 10-inch heavy skillet or 12-inch wok, heat the butter over moderate heat until a drop of cold water dropped into it splutters instantly. Add the mustard seeds and fry for 30 seconds.
- Thoroughly stir in the onion, ginger, salt and pepper; cook, stirring, for 5 minutes.
- Add the green bean pieces. Stirring constantly, add the cayenne and fry for 5 minutes longer.
- Add the coconut and cilantro, reduce the heat to low, and cover the pan. Stirring occasionally, cook for 5-8 minutes more, or until the beans are crisp-tender.
- Sprinkle with lemon juice, taste for seasoning, and serve at once.
Nutrition Facts : Calories 185.9, Fat 15.5, SaturatedFat 10.4, Cholesterol 30.5, Sodium 593, Carbohydrate 12.1, Fiber 4.5, Sugar 5.2, Protein 3
RACHAEL RAY'S BACON FRIED GREEN BEANS
Make and share this Rachael Ray's Bacon Fried Green Beans recipe from Food.com.
Provided by Chef Gruyegravere
Categories Vegetable
Time 15m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- In a skillet, heat a drizzle of oil over medium-high heat, when hot add bacon and pepper and cook the bacon until crisp, 5 minutes.
- Add beans to bacon and cook about 3 to 5, tossing.
- Season with vinegar and sugar prior to serving.
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