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Green Beans and Salsify with Country Ham and Pecans

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  • Servings: 12

For his simple side dish, Dean Fearing sautes crisp green beans with caramelized salsify, toasted pecans and strips of intense country ham. At home, he jokingly calls them "all-day" green beans--in fact, they take about half an hour to prepare.


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  • 2 pounds green beans, trimmed
  • 1/2 lemon
  • 1 pound salsify
  • 3 tablespoons vegetable oil
  • 3/4 cup pecan halves
  • 4 ounces country ham, cut into 2-by-1/4-inch strips
  • 1/2 tablespoon pure maple syrup
  • Salt and freshly ground pepper

How to make this recipe

  1. In a large pot of boiling, salted water, cook the beans until tender, 7 minutes. Using a wire skimmer, transfer the beans to a baking sheet to cool. Keep the water boiling.
  2. Squeeze the lemon into a medium bowl of water. Working with one stalk at a time, peel the salsify, slice it 1/2 inch thick on the diagonal and transfer to the lemon water. Drain the salsify and add it to the boiling water. Cook until just tender, about 4 minutes, then drain and pat dry.
  3. In a large, deep skillet, heat the oil. Add the pecans and salsify and cook over high heat until browned on the bottom, about 4 minutes. Add the country ham, reduce the heat to moderate and cook, stirring, until heated through, about 1 minute. Add the green beans and cook, stirring, until hot, about 3 minutes. Stir in the maple syrup and season with salt and pepper. Transfer to a bowl and serve.

Make Ahead

The recipe can be prepared through Step 2 and refrigerated for 2 days; let return to room temperature.

Contributed By Photo © John Kernick Published November 2007

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