Variations

Other mild green vegetables, such as spinach and asparagus, can be served the same way.

Sesame Miso Dressing

Reduce the sesame seeds to '/S cup (125 mL). Omit the soy sauce and sugar, and add 4 oz (125 g) white or red miso. Use mirin (sweet rice wine) instead of dashi or water to thin the dressing. Use as a dressing for vegetables, in the same manner as sesame dressing.

Green Beans with Sesame Dressing

Green Beans with Roasted Peppers and Bacon

Portions: 16 Portion size: 3^/2 oz (100 g)

U.S.

Metric

Ingredients

Procedure

3 lb

1.35 kg

Green beans

1.

Trim the stem ends from the green beans.

2.

Wash and drain the beans.

3.

Boil the beans in a large pot of salted water until just tender. Drain.

4.

Rinse under cold water to cool the beans and stop the cooking, or drop

them into ice water. Drain again. Refrigerate until needed.

1 lb

450 g

Red bell peppers

6.

Roast and peel the peppers (see p. 529). Trim and discard the stem, seed core, and inner membranes. Cut into batonnet.

Cut the bacon into batonnet about 1 in. (2.5 cm) long.

In a heavy sauté pan, cook the bacon over moderate heat until crisp.

Remove the bacon from the pan with a slotted spoon and reserve. Reserve about 2 oz (60 g) of the fat in the pan, discarding the rest.

Add the beans and the red peppers to the pan with the bacon fat and toss over heat until hot.

Taste and add salt if necessary. The salt from the bacon may be enough. Add the crisp bacon and toss to mix. Serve immediately.

Green Beans with Pecans and Browned Shallots

Omit the bacon and peppers. Brown 12 oz (360 g) thinly sliced shallots in butter. Add 12 oz (360 g) broken pecans and continue to cook until the pecans are hot. Reheat the beans in butter instead of bacon fat, and toss with the shallots and pecans.

8 oz 225 g Slab bacon 7.

to taste to taste Salt 8.

Per serving:

Calories, 90; Protein, 4 g; Fat, 6 g (53% cal.); Cholesterol, 10 mg; 10. Carbohydrates, 8 g; Fiber, 3 g; Sodium, 115 mg.

Compote of Carrots and Onions

Portions: 12 Portion size: 3/2-4 oz (110-120 g)

U.S.

Metric

Ingredients

3 lb 8 oz

1.6 kg

Carrots

1.

14 oz

400 g

Onions, chopped

1 tbsp

15 mL

Olive oil

2.

12 fl oz

350 mL

Water

to taste

to taste

Salt and pepper

3.

to taste

to taste

Ground ginger

Trim and peel the carrots. Cut them in half lengthwise, then cut them into slices.

In a large pan, cook the onions over low heat in the olive oil for about

5 minutes.

Add the carrots and water. Season to taste with salt, pepper, and ground ginger. Cover and cook over medium heat for about 20 minutes. Check from time to time to make sure that the liquid hasn't evaporated and that the vegetables aren't scorching. This could happen if the cover is loose or if the heat is too high.

Remove the cover and cook another 5-10 minutes to allow the moisture to evaporate, stirring occasionally, until the desired consistency is reached. Adjust the seasoning if necessary and serve.

Collards with Ham

Portions: 16 Portion size: 4 oz (125 g)

U.S. Metric Ingredients

Portions: 16 Portion size: 4 oz (125 g)

U.S. Metric Ingredients

2 lb

1 kg

Smoked ham

hocks

6 lb

3 kg

Collard greens

to taste

to taste

Black pepper

2 tsp, or to taste

20 mL, or to taste

Hot pepper

1. Simmer the ham hocks in enough water to cover until the meat is tender, about 1V2 to 2 hours.

2. Remove the hocks from the liquid, and reserve the liquid in the pot.

3. Remove the meat from the bone and cut into small dice.

4. Trim the stems from the greens. Wash the greens in several changes of cold water.

5. Add the greens to the ham stock. Simmer until very tender, about 45 to 60 minutes.

6. Drain the greens, reserving the liquid.

7. Chop the greens coarsely.

8. Combine the greens with the ham.

9. Add enough of the reserved cooking liquid to moisten the greens well. Reheat as necessary.

10. Add pepper and hot pepper sauce to taste.

as needed as needed

Cider vinegar

Per serving:

Calories, 240; Protein, 20 g; Fat, 14 g (51% cal.); Cholesterol, 60 mg; Carbohydrates, 10 g; Fiber, 6 g; Sodium, 95 mg.

Note: This is a traditional Southern preparation that disregards all the rules of cooking green vegetables and preserving vegetable color.

11. Serve with vinegar on the side, for diners to add to taste.

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