Recipes for the School Garden
SIMPLY STIR FRIED GREEN BEANS
Recipe-
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Harvest:
Green Beans (summer/fall), Kale, Collard, Broccolini (winter), Chard, Peas, or Pea or Fava Shoots (spring) 12 Servings Supplies: Induction cooktop and large skillet or electric cooktop skillet (minimum 10 quart capacity) Cutting board & Knives Kitchen towels Measuring cups Mixing bowls Plates, forks and napkins for serving |
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Ingredients:
5 lbs Green Beans or any fresh snap bean (like golden wax bean or dragon’s tongue beans), tough stem ends trimmed
¼ Cup Olive oil
6 Cloves Garlic, minced
Salt, to taste
Directions
Heat oil in a large skillet over medium-high heat. Add green beans and cook, stirring often while the beans brown in some areas, 5 to 7 minutes. Turn down to medium low, add garlic and salt and cook, stirring constantly until the garlic is fragrant and browning, about a minute. Add a light splash of water and immediately cover. Cook covered until the beans are bright green and crisp tender, 1 to 2 minutes. Serve immediately.
Notes
This recipe is a great way to taste many different garden greens.
5 lbs Green Beans or any fresh snap bean (like golden wax bean or dragon’s tongue beans), tough stem ends trimmed
¼ Cup Olive oil
6 Cloves Garlic, minced
Salt, to taste
Directions
Heat oil in a large skillet over medium-high heat. Add green beans and cook, stirring often while the beans brown in some areas, 5 to 7 minutes. Turn down to medium low, add garlic and salt and cook, stirring constantly until the garlic is fragrant and browning, about a minute. Add a light splash of water and immediately cover. Cook covered until the beans are bright green and crisp tender, 1 to 2 minutes. Serve immediately.
Notes
This recipe is a great way to taste many different garden greens.
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