|2 servings||calories per servings 290||protein serving 10 g||carbs per serving 49 g||total fat per serving 8 g|
Summer brings us many treasures: green beans, tomatoes and not least among them, new potatoes. Georgia farmers work twice as hard as farmers in cooler climates to grow them. They have to plant them and then cover them with extra dirt as they grow. When first pulled from the ground, the hard work makes sense because of their delicate flavor and texture. In this dish, we take advantage of the potatoes’ flavor but also of their thickening power. Stewing green beans – a technique common in Italian cooking – provide savoriness to contrast the brightness of the tomatoes and the potatoes.
|Nutrition Facts||/ Per Serving|
|Total Fat||8 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||49 g|
|Dietary Fiber||12 g|
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!
While living in France, Philip worked in a boulangerie, a patisserie, & the two-star Michelin restaurant Alain Senderens. He has worked at various restaurants in Atlanta specializing in a variety of cuisines. Most recently, he was the opening chef for Kimball House, which was named Southern Living’s Best New Restaurant in the South during his tenure. There, he pioneered a culinary apprenticeship program & designed the edible organic garden.Learn More...