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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

    Parsley

METHOD

1
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.
2
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.
3
When potatoes finish cooking, drain liquid away, and add potatoes to bean pot.
4
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.
5
Spoon ragout onto 2 plates. Top with parsley, and enjoy!