Posts Tagged ‘greens’


  • Kosher salt
  • 3 pounds green beans, trimmed of stem end (or waxed beans from the CSA)
  • 1/2 cup skin on sliced almonds
  • 3 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 2 large onions, sliced thin
  • 2 tablespoons chopped fresh thyme leaves
  • Freshly ground black pepper


1. Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp.

2. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.

3. Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve.

4. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted.

5. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes.

6. Add the thyme, and cook for another 5 minutes.

7. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

Notes: I served this with Paula Dean’s White Bean Chili, a side of sauteed greens from the CSA and a side of corn bread.

Recipe Credit.

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This dish is a great summer meal and can be prepared in under 30 minutes.


  • 3 ounces of greens
  • 1 cucumber, peeled and julienned
  • 2 small carrots, peeled and grated
  • 2 small mangos, peeled and sliced
  • 1 pound of fresh tuna (two fillets about 3/4-1inch thick)
  • 2 tablespoons of roasted sesame seeds
  • 2 tablespoons of olive oil
  • miso ginger dressing

Place the sesame seeds in a low bowl and dip the tuna fillets until they are covered with seeds. Heat the olive oil on medium -high heat. Cook 3 minutes on each side (for rare tuna).

Combine the fresh greens, cucumber and carrot. Toss with dressing.

Fan the mango slices on the plate. Place the seared tuna next to the mango. Top the mango with the salad.

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