I’m 45 years old and until recently have never really cooked green beans with bacon. I don’t generally think vegetables need meat (or extra fat) added to them, but maybe the years of living in the South have rubbed off on me because here I am adding bacon to my green beans and cooking them until they are super tender. They taste great this way and are a nice variation to the way I usually prepare green beans (toss them into some salted boiling water and cook about 10 minutes until they are crisp-tender).
Southern-Style Green Beans
4 slices bacon, chopped
1 pound fresh green beans, washed and ends trimmed
2 cups water
1 bouillon cube (vegetable or chicken)
Cooked the chopped bacon in a pot until crisp. Remove the bacon, leaving the bacon fat in the pot. Set the bacon aside. Add the green beans, water, and bouillon cube. Bring to a boil and then reduce the heat to medium-low. Cover and then cook for about 1 hour or until the green beans are very tender. Stir in the reserved bacon and serve.
Shown here: Southern-Style Green Beans alongside baked chicken and hashbrown casserole.
Squash Casserole is a Southern staple. This is the best one I have ever made. Ever. I went all out with the addition of mayonnaise, sour cream, and lots of cheese, foregoing previous attempts at trying to make squash casserole healthier. It tasted so good. It really needs those ingredients to make it rich and creamy. The extra calories are worth it!
I love the addition of corn. It’s sweetness compliments the squash so well. I used pattypan squash from my CSA share for this particular casserole. You could use yellow squash and/or zucchini instead (or in combination).
Summer Squash and Corn Casserole
6 – 8 summer squash (yellow or pattypan), sliced and cut into bite-size pieces
2 tablespoons butter
1 large onion, chopped
2 cloves garlic, minced
2 cups frozen (or fresh) corn kernels
1/2 cup mayonnaise
1/2 cup sour cream
1 cup breadcrumbs + 1/4 cup for topping
1 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
salt and pepper, to taste
Preheat oven to 350 F.
Cook the sliced squash in salted boiling water until tender, but not mushy, about 5 – 8 minutes. Drain well in a colander. I press the squash down with a spoon to remove as much moisture as possible.
Meanwhile, melt the butter in a skillet over medium-high heat. Add the onion and cook until softened and starting to brown. Add the minced garlic and cook a few more minutes. Turn off heat.
In a large bowl combine the drained squash, browned onions and garlic, corn, mayonnaise, sour cream, breadcrumbs, cheddar cheese, parmesan cheese, salt, and pepper. Pour into a greased casserole dish. Sprinkle the remaining 1/4 cup of breadcrumbs over the top.
Bake in the 350 oven for 30 minutes or until hot and bubbly.
This dish just screams, “summer!!” And it’s perfect for those summer months when you are overrun with squash.
You can make this with zucchini instead of yellow squash or with a combination of both. You can also use fresh tomatoes instead of canned, but you may need to add a little bit of water to the skillet with them.
Stewed Yellow Squash and Tomatoes
1/4 cup olive oil
1 large onion, chopped
4 medium yellow squash, cut into bite-size chunks
2 cloves garlic, minced
1 14.5 ounce can diced tomatoes, with juices
salt and pepper, to taste
Heat the olive oil in a skillet over medium-high heat. Add the onion, and cook, stirring often, until softened, about 10 minutes. Add the squash and season with salt and pepper. Cook, stirring often, until the squash is just tender (but not mushy), about 10 minutes. Add the minced garlic and cook one minute longer. Next, add the diced tomatoes and their juices. Lower the heat slightly and continue to cook, stirring often, until most of the liquid has cooked out and the squash has reached the desired tenderness, approximately 5 minutes. Season to taste with more salt and pepper.
I get the most amazing collard greens from my CSA. Sometimes I get an overwhelming amount of amazing collard greens from my CSA. It’s a challenge I gladly accept. I’m always trying to think of interesting ways to prepare them. This morning I put a Boston Butt pork roast in the crockpot with dinner plans for pulled pork sandwiches on homemade Focaccia bread. I was staring into the fridge and the idea of pickling the collards popped into my head. I have pickled mustard greens before and enjoyed using them as a condiment. Why not collards? Y’all, they turned out so good. They were excellent on the pulled pork sandwiches. I kind of wish I had made a double batch.
These sweet and sour collard greens would also make an excellent side dish. Just cook the collards until tender (about 20 minutes longer than stated in the recipe) and serve warm. I could easily drink the pickling/cooking liquid. : )
Pickled Collard Greens
1 large bunch of collard greens
2 cups water
1/2 cup vinegar
1/2 cup sugar
1 teaspoons kosher salt
1/4 teaspoon ground black pepper
Wash and chop the collard greens. I usually remove the center ribs from the leaves before chopping.
In a pot over high heat, bring the water, vinegar, sugar, salt, and pepper to a boil. Reduce heat to medium and let simmer for 5 minutes.
Add the chopped collards and cook for 5 (for crunchy collards – these are actually better after a few days in the fridge) to 20 (for use right away as a condiment or side dish) minutes. Let the collards and pickling liquid cool and then transfer to a large Mason jar. Refrigerate at least several hours (a couple of days is even better) before use.
I got my first CSA box of the season on Wednesday. Yay! I love being a CSA member! Historic flooding in South Carolina devastated the farm in October, but they are rebounding and expect a plentiful spring season. They are off to a strong start. This week’s box included bok choy, tatsoi, spring lettuce mix, strawberries, spring onions, and mustard greens. I love the challenge of coming up with new ways to cook the produce from the CSA box.
This morning I threw this recipe together to go with my over-easy eggs. It’s a great side dish. I can imagine it would be an excellent side for Teriyaki (or Sweet Bourbon) Salmon.
If you are not lucky enough to get fresh bok choy and tatsoi from your CSA, this produce can usually be found in Asian Markets.
The recipe is written for one. Double, triple, quadruple, etc… it as needed. If you like your greens with a little acid, add a dash of rice vinegar along with the soy sauce.
Wilted Bok Choy and Tatsoi
1 teaspoon sesame oil
1 clove garlic, minced
1 small head of bok choy, stalk end trimmed, roughly chopped
2 cups of tatsoi, roughly chopped
1 teaspoon soy sauce
salt and pepper
Heat the sesame oil in a skillet over medium heat. Add the garlic and sauté for a minute. Add the chopped bok choy and sauté another minute before adding the tatsoi. Season with the soy sauce and black pepper. Cook until wilted, just a few minutes. Taste and season with salt, if needed. Sprinkle with sesame seeds and serve.
Are you a fan of Allrecipes? I am! I have found some pretty fantastic recipes on the site, including this one for Asparagus with Balsamic Butter Sauce. It makes for a nice, flavorful side dish. A perfect addition to your Easter (or any) meal.
Find the recipe here.
I bought a kombocha squash in November. I used it along with some acorn and butternut squashes to decorate for Thanksgiving. I didn’t want it to go to waste, so I made this dish. Roasting brings out the sweetness of kombocha squash. I think it tastes like a combination of pumpkin and sweet potato. Other types of winter squashes (for example, acorn, butternut, or pumpkin) may be used in this recipe instead of kombocha.
There is an element of danger preparing the kombocha squash. It isn’t the easiest thing to cut. Be super careful and try not to chop off a finger. 🙂 This video may be helpful.
Spiced and Roasted Kombocha Squash
1 kombocha squash
2 tablespoons olive oil (or oil of your choice)
1/3 cup brown sugar
1/2 teaspoon cumin
1/2 teaspoon chili powder (use salt-free for LID)
1/2 teaspoon cinnamon
1/4 teaspoon cayenne (or to taste)
1/4 teaspoon kosher salt
Preheat the oven to 400º F.
Using a large, sharp knife, cut the kombocha squash in half, by cutting down through the top. I find it easier to cut right next to the stem, instead of trying to cut through the stem. Using a spoon, scoop out the seeds and pulp and discard. Slice off the stem and bottom ends of each piece and then cut each half in half again. Using a peeler, remove the skin from all of the pieces. Cut each quarter into slices. I got about 8 slices per quarter. Place the sliced squash in a large bowl.
Drizzle the squash with the olive oil and then add the brown sugar and spices. Toss with tongs until the squash is coated with the sugar and spices.
Spread out evenly on a baking sheet. You may want to line your baking sheet with foil or parchment paper to ease the clean up process. Roast the squash for 20 minutes or until tender.