Best Greens And Beans With Fried Bread Recipes

BREADED ITALIAN GREEN BEANS

Steps:

• Open and drain liquid from the green beans and put in a non-stick frying pan.
• Peel garlic cloves and put them through a garlic press into the pan.
• Place the butter or margarine in pan and sautee together on medium heat for 10 minutes.
• Turn off heat and toss green beans with the bread crumbs until coated.
• Place in serving dish and enjoy!

GREEN BEANS WITH BREAD CRUMBS

Steps:

• Combine green beans and 1/2 cup water in a medium pot. Cover, and bring to boil. Reduce heat to medium, and let beans cook for 10 minutes, or until tender. Drain well.
• Place beans in a medium serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano and basil. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese, and serve.

GREENS AND BEANS

Steps:

• Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
• Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

GREEN BEANS WITH GARLIC AND BREADCRUMBS

Steps:

• In a pot, steam the green beans until tender-crisp. Set aside and keep warm.
• Heat the olive oil in a large saute on medium-low heat. Add the garlic and cook for about 2 minutes. DO NOT allow the garlic to burn!
• Stir in the bread crumbs and pepper. Cook for about 2 minutes more, pressing down on the bread crumb mixture with a spatula to allow it to become crispy. Again, be careful not to burn.
• Stir in the green beans and toss to coat. Season with salt and pepper and serve immediately.

SOUTHERN FRIED GREEN BEANS

Steps:

• Place the bacon in a skillet; cook over medium-high heat, turning occasionally, until evenly browned and crisp. Mix the sugar and green beans into the bacon. Cook over medium-high heat until green beans become become soft and limp and start to caramelize.

SMOKY BEANS AND GREENS ON TOAST

Steps:

• Heat a large, heavy (preferably cast-iron) skillet over medium. Brush the bread on both sides with the olive oil. Lay the bread in the skillet and cook, pressing occasionally with a spatula, until crisp and golden brown, about 90 seconds per side. (If your slices are large, you may have to do this in two batches.) Set the bread aside.
• Heat a Dutch oven or other heavy pot over medium-high heat. Add the bacon and cook, stirring frequently, until it has browned a little and rendered at least a tablespoon of fat, about 4 minutes. Add the onion and cook, stirring, until it has softened and turned golden, about 4 minutes. Add the garlic, paprika, thyme (if using), red pepper flakes, and, if you're using canned beans, 1 teaspoon kosher salt and cook, stirring, for a minute or two.
• Add the slightly wet kale in batches, using tongs to stir the leaves into the onion mixture; wait for one handful of kale to wilt and shrink before adding the next. When the last of the greens has been added, add the beans and broth. Raise the heat and let the beans and greens simmer for a minute or two, just to warm the beans and bring the flavors together. Taste and add more kosher salt if necessary.
• Serve the greens and beans over the toast in wide, shallow bowls, dusted with a little more smoked paprika.