It’s no secret that my boyfriend has been a vegetable hater for most of his life, so I have made it my mission to make recipes that he loves which also happen to have vegetables as a main ingredient. This is one of the first recipes that made him change his mind about green beans, oh and did I mention it has BACON in it! This may or may not have swayed his decision to give green beans a second chance, but it definitely adds that extra punch of savory flavor to set off these veggies. Take a taste for yourself and enjoy!
Fingerling Potatoes with Green Beans, Kale, and Bacon
Adapted from Martha Stewart
- 3 cups fingerling potatoes, cut in half
- 4 slices of bacon
- 2 cups green beans, cut diagonally into 1/2″ pieces
- 2 cups kale, de-stemmed, rinsed, and chopped
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1-2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
In a large saucepan, add potatoes and cover with salted water. Bring the water to a boil and cook until the potatoes are tender, about 15 minutes. Drain and set aside.
Then, in a medium saucepan, cover green beans with 2″ of water and bring to a low boil. Steam the beans for 5-6 minutes or until they begin to tender and turn bright green. Drain and set aside.
Meanwhile, in a large skillet over medium low heat, cook bacon until crispy. Set bacon aside on a paper towel lined plate for later.
With the bacon grease still in the skillet, add the garlic and cook over low heat for 1 minute. Add the steamed green beans to the skillet and cook, stirring occasionally, for 5 minutes. Add the cooked potatoes and chopped kale to the mixture and cook for about 5 minutes or until the kale begins to wilt and the potatoes are golden brown in spots.
Remove the mixture from heat and add lemon juice, crushed red pepper flakes, and crumbled bacon pieces, stirring to combine. Season with salt and pepper to taste, transfer to a serving bowl, and enjoy!