And one more recipe!

[eve11]

Having tackled Cole Slaw in my quest for good barbecue sides, next is the search for a good green bean recipe.

Here is one that I tried the other day that came out really well, adapted from a recipe on the back of a bag of frozen turnip greens.

1/2 package frozen chopped turnip greens (approx 2 cups)
1 14.5 oz can low sodium chicken broth
1 14.5 oz can of green beans, drained
1/3 cup vidalia onion, diced
1 5.5 oz can of V8 juice (well that's what I had, the recipe called for tomato juice)
1 tbsp butter
hot sauce to taste

Put frozen turnip greens in a medium sized pot and add chicken broth, plus enough water to cover. Bring to a boil, boil three minutes, then lower heat to a simmer, cover and cook for 25 minutes. Drain, retaining the broth if you would like for flavoring (I used it to make rice today and it was really good). Sautee onion and butter in a pan on medium heat until translucent. Add green beans and cook until heated through. Add drained greens, tomato/V8 juice and hot sauce, and simmer until the liquid is absorbed and the mixture is warmed through. Serve.

Despite what may look like large amounts of tomato juice, the result doesn't look tomato-y or soupy at all; it gets absorbed into the greenery and just kinda gives a bit of a background zing of flavor. Anyway these were really good; maybe not quite barbecue since they don't use bacon fat or whatever one uses for that kind of thing, but they went really well with the barbecue chicken and cole slaw we had last night, and today the leftovers went really well mixed in with rice that was cooked with the retained broth, and the rest of the barbecue chicken.

Comments

[ladymercury-10.livejournal.com]

I'd never thought to put greens in green beans, but this sounds interesting. Do you suppose it would work with vegetable broth instead of chicken broth? I'm a vegetarian.

[eve11]

Oh sure, vegetable broth would probably work. The recipe on the package just called for water; I used chicken broth instead of water because I wanted to give it some extra flavor. (ETA: also this is probably one of those rare recipes that works better with canned green beans than fresh; I generally don't like canned green beans... unless they are prepped barbecue style).

[ladymercury-10.livejournal.com]

Ah, cool.