Sauteed Green Beans With Mustard And Bacon Glaze Food

SAUTEED GREEN BEANS WITH MUSTARD AND BACON GLAZE

Steps:

• Fill medium saucepan with water and set to boil. Add green beans to boiling water, and boil for 5 minutes. Drain green beans in a colander and run cold water over them to stop the cooking process.
• Meanwhile, add bacon and onion to large skillet. I use a 12'' skillet. Saute on low-medium heat for 5 minutes, stirring frequently.Add garlic, mustard and drained green beans to skillet.
• Continue to saute and stir occasionally for 2-3 minutes. Serve.

BACON-BRAISED MUSTARD GREENS

Steps:

• Heat a large skillet over medium-high heat. Add the bacon and cook until the fat has rendered and the bacon is browned. Add the garlic and cook just until fragrant, about 30 seconds. Add the mustard greens and stir to wilt. Season with salt and pepper. Stir in the chicken broth and bring to a simmer. Cover and let cook until the greens are tender, about 10 minutes. Stir in the lemon juice and serve immediately.

GREEN BEANS WITH BACON-BALSAMIC VINAIGRETTE

Steps:

• Cook beans in boiling water for 2 minutes.
• Drain; rinse under cold water.
• Drain well; set aside.
• Cook bacon over medium-high heat until crisp.
• Remove bacon, crumble.
• Set aside.
• Add green onions to bacon fat in skillet; saute 1 minute.
• Remove skillet from heat; let cool slightly.
• Add sugar and vinegar to skillet; stir until sugar dissolves.
• Stir in crumbled bacon.
• Pour vinaigrette over beans, tossing gently to coat.
• Sprinkle with almonds.

GREEN BEANS WITH LEMON, MUSTARD AND BACON

Steps:

• Cut beans in small pieces (it is easier for the bacon sauce to mingle) Place beans in a steamer and steam for 6 minutes or until tender crisp. (or place in the microwave for 3 minutes).
• Cook the bacon, onion and garlic over medium heat in a medium skillet until bacon is crisp and onions are tender, about 5 minutes. Be careful not to burn them.
• Remove skillet from heat. Add honey mustard, lemon juice and salt and pepper.

SAUTEED GARLIC GLAZED GREEN BEANS

Steps:

• Parboil green beans in water, uncovered until medium tender.
• Heat a wok or deep frying pan on medium-high heat; add about 3 tablespoons oil, green beans, garlic and chicken bouillon granules (no need to add any water).
• Let simmer for 5 to 7 minutes. Enjoy!
• (Note: cook time does not include parboil time).

SOUTHERN BACON-GLAZED GREEN BEANS

Steps:

• Cook and stir bacon and onions in Dutch oven or small stockpot on medium heat until bacon is crisp. Remove bacon mixture from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan.
• Add beans and broth to reserved drippings; mix well. Bring to boil; cover. Simmer on medium-low heat 5 min. Add bacon mixture and all remaining ingredients; mix lightly. Return to boil; cook, uncovered, 7 to 9 min. or until beans are cooked to desired doneness, stirring occasionally.
• Use slotted spoon to transfer bean mixture to serving dish, reserving broth mixture in pan; cover beans to keep warm. Cook broth mixture 2 to 3 min. or until thickened to syrup-like consistency, stirring frequently. Pour over bean mixture.

HONEY-MUSTARD GREEN BEANS

Steps:

• In a large bowl, whisk together honey, mustard, vinegar, olive oil and salt; set aside.
• Bring a large pot of water to a boil. Add green beans and cook until just tender, about 5 minutes. (You could steam them instead if desired.) Drain well and pat dry with paper towels.
• Toss green beans in honey-mustard mixture and serve warm or at room temperature.

SAUTEED GREEN BEANS

Steps:

• Boil green beans until they are still a little crunchy but fork tender. Drain.
• Heat olive oil in a big skillet then add garlic. Cook about 30 seconds or 1 minute (make sure you do not burn it).
• Add green beans to skillet and saute about 7 minutes, tossing frequently.
• Squeeze with fresh lemon juice and serve.