Tuesday, April 22, 2008

Green beans dressed from the yard!

It's possible I need to do some research on growing sage...that little plant is bearing definite resemblance to something blobby from outer space, as it attempts to take over the entire bed in which it is planted. It's getting ready to bloom, too, which sort of makes you wonder if James Arness is going to show up in the next couple of days.
The Big Boy came in last week with frozen green beans...small delicate beans he found at Aldi, of all places. Last night, after vacation and take-out for ten days, we ate "real" food...center cut pork chops, wild rice and green beans. But since going to the grocery store STILL hasn't renewed its appeal, I had to work with what we had. So...bacon and sage. I'd eat cardboard if it had bacon and sage.

Bacon and Sage Green Beans
1 pound fresh/frozen thin green beans
3-4 slices bacon
1/4 cup fresh sage, julienned
Salt, pepper and as a last thought, balsamic vinegar
Dice the bacon and cook until crisp. Throw in the sage, turn off the eye and stir. Set aside. Plunge the green beans into boiling water and cook for six minutes...I timed this from when I put the beans in the water as opposed to when the water came back to a boil, and they were a lovely crisp-tender. When they're done, drain well. Put the bacon/sage back onto an eye, turn it on high and wait just until mixture starts to heat up. Dump in the green beans and toss to combine...heating just enough to dry out the last bit of cooking water on the beans. Season with salt and pepper. After we got to the table, I splashed a little balsamic vinegar onto my portion and then...dressed the entire batch. Good!

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