Anonymous wrote:Approximately 1-2 tbsp butter
Cubed Panchetta, 1 package (approximately 3/4 cup +/-)
Approximately 1/2 red onion and 4 large garlic cloves cut into slivers
Fresh green beans, washed with ends snapped off
Kosher salt and fresh ground pepper to taste
Water or balsamic wine vinegar
Melt butter in a large skillet
Add Panchetta, saute until it starts to brown
Add onions and garlic, cook until onions get soft
Scoop out and put in bowl
Add a little butter to coat the skillet
Add green beans to skillet
Put panchetta mix on top, stir to coat. Salt and pepper to taste
Add a little water or balsamic wine vinegar to the pan and put on the lid. Steam until they are the green color you want.
Anonymous wrote:Approximately 1-2 tbsp butter
Cubed Panchetta, 1 package (approximately 3/4 cup +/-)
Approximately 1/2 red onion and 4 large garlic cloves cut into slivers
Fresh green beans, washed with ends snapped off
Kosher salt and fresh ground pepper to taste
Water or balsamic wine vinegar
Melt butter in a large skillet
Add Panchetta, saute until it starts to brown
Add onions and garlic, cook until onions get soft
Scoop out and put in bowl
Add a little butter to coat the skillet
Add green beans to skillet
Put panchetta mix on top, stir to coat. Salt and pepper to taste
Add a little water or balsamic wine vinegar to the pan and put on the lid. Steam until they are the green color you want.
Anonymous wrote:Here's an elevated green bean casserole from a Youtuber I love. It's a bit of work though.
https://www.youtube.com/watch?v=NIC-R4FiMik&t=136s
Anonymous wrote:Don’t overthink it - a well cooked green vegetable with a hint of citrus goes beautifully with heavy thanksgiving sides.
I would saute them in a hot pan with a bit of olive oil until bright green, then add a good dose of salt and fresh pepper, plus some lemon zest. Done in 5 minutes.