One of the sadder side effects of the American culinary renaissance we’ve enjoyed over the last thirty or forty years, has been the chronic under-cooking of green vegetables. Sure, there was a time when we cooked everything too long, but now, if it’s not bright green and still crispy, it’s considered ruined.
2 pounds green beans, trimmed
1 handful sliced bacon (6 oz)
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Source recipe: https://foodwishes.blogspot.com/