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About the Dish

  • Baby Potatoes

    Baby Potatoes

  • Green Beans

    Green Beans

  • PeachDish Salt

    PeachDish Salt

  • Yellow Onion

    Yellow Onion

  • Cherry Tomatoes

    Cherry Tomatoes

  • Collard Greens

    Collard Greens

  • Parsley



Cut potatoes in half lengthwise, then place in large saucepot. Add enough cold water so that water comes at least 1 inch over the top of potatoes. Cover pot, and place over high heat. When water comes to a boil reduce heat to medium, and cook until potatoes are easily pierced with a sharp knife, 25-30 minutes. While potatoes cook trim ends from green beans, and cut beans into 1-inch pieces. It’s okay if some are larger or smaller. Crush and peel garlic. In a large saucepot combine beans, crushed garlic, 3 1/2 cups water and 1 teaspoon PeachDish Salt. Place over high heat. When water comes to a boil reduce heat to medium, cover pot and set timer for 15 minutes. While potatoes and beans cook, prepare your mise en place: Peel onion, and cut into 1/4-inch dice. Measure 1 cup diced onion (reserve the rest for another use). Halve tomatoes. Remove stems from collards and thinly slice crosswise. Cut collard leaves into 1-inch pieces. Pick and chop parsley leaves.
When timer sounds add 1 cup diced onion, tomatoes, 1 tablespoon olive oil and 1/4 teaspoon PeachDish Salt to green bean pot. If necessary add water to the pot to keep vegetables just covered in liquid.
When potatoes finish cooking, drain liquid away, and add potatoes to bean pot.
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 PeachDish Salt.
Spoon ragout onto 2 plates. Top with parsley, and enjoy!