Every meal, my goal is for 50% of the food to come directly from the homestead. Some days it’s more, some days it’s less but overall – I generally make it. On the days it’s more, it’s incredible. Recently I managed a meal that, with the exception of salt and pepper, was 100% home grown. My recipes aren’t always exact
Grandma’s Green Beans and Ham – Rebooted for 2016
- 2 lbs smoked ham, cubed
- 1-2 lbs potatoes, cubed
- 1-2 lbs green beans, trimmed
- 2 bunch of heat friendly garden greens (kale, collards, chard, dandelions, spinach), thickly sliced
- 1 large yellow or white onion, diced
- 4 cloves of garlic, finely minced
- 4 to 6 farm fresh eggs
Begin prep by cubing, trimming, slicing, dicing, and mincing the ham, potatoes, veggies, and garlic. It’s always easier to have your food ready to go than trying to keep up with an over heating pot or pan!
In a large pan, warm up a knob of butter and brown the ham slightly. Turn the heat up to medium-high. Reserving the pan drippings and set the ham aside. To the same plan add in the potatoes and let sit for several minutes until they start to brown. Stir every few minutes until about half cooked. To that add the onion and garlic – saute until fragrant. Next, go in the green beans and finally the kale. Salt and pepper to taste. Stirring occasionally, cook until potatoes are ready. They should be “fork tender”.
In a separate pan on low heat, heat another knob of butter – don’t be stingy! When the butter is melted carefully, crack an egg into the pan. Salt and pepper the egg as you see fit. Without disturbing the yolk, slightly pull the white back to help encourage cooking. Once the white is mostly firmed, turn off the heat and let it sit for a few minutes.
Plate the Green Beans and Ham in a shallow bowl or plate. Server with a sunny side up egg.