Ingredients
10 ounces of thick-cut bacon, cut into 1-inch segments
2 pounds of fresh green beans, stem ends trimmed and cut in half
1 clove garlic, minced
2 pints of cherry tomatoes
1 large sprig of fresh thyme
1/4 teaspoon red pepper flakes
2 pounds of fresh green beans, stem ends trimmed and cut in half
1 clove garlic, minced
2 pints of cherry tomatoes
1 large sprig of fresh thyme
1/4 teaspoon red pepper flakes
Coarse Kosher salt, to taste
Freshly ground black pepper, to taste
Freshly ground black pepper, to taste
1 tablespoon of freshly squeezed lemon juice
Garnish
Parmesan cheese, shaved or grated
Directions
Cook the bacon in a large skillet over medium heat until crisp. Transfer to a paper towel-lined plate. Discard all but 1 tablespoon of bacon fat from the pan.
Sauté the green beans in the reserved fat over medium heat until they begin to soften, about 4–5 minutes.
Add the cherry tomatoes, garlic, thyme, red pepper flakes, salt, and pepper. Cook for 2–3 minutes, until tomatoes start to blister and char slightly.
Remove from heat. Stir in the lemon juice and adjust seasoning with more salt and pepper if needed.
Top with bacon and garnish with Parmesan before serving.
Sauté the green beans in the reserved fat over medium heat until they begin to soften, about 4–5 minutes.
Add the cherry tomatoes, garlic, thyme, red pepper flakes, salt, and pepper. Cook for 2–3 minutes, until tomatoes start to blister and char slightly.
Remove from heat. Stir in the lemon juice and adjust seasoning with more salt and pepper if needed.
Top with bacon and garnish with Parmesan before serving.
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