Servings: six to eight.
This recipe also works well with okra, spinach, escarole, and chard. Fresh or canned tomatoes may also be added.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I've served this side dish with everything from crispy baked fish to pheasant in wine sauce to pork tenderloin. It's always a huge hit. When I recently served it to a party of 30, I had more requests for this recipe than for the main dish. I added one small gilding: crispy fried leek rings as a garnish topping.
These were a big hit since we prefer southern style green beans. The sweetness of the onions paired well with the flavor of the fully cooked beans. I followed the recipe as written and served them with spicy fried chicken, au gratin potatoes, and spoonbread.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?