First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from From Asparagus to Zucchini by Madison Area Community Supported Agriculture Coalition
1/2 Tbls. butter
1 small onion, thinly sliced
1/2 lb. Green Beans, trimmed
1/2 cup chicken or vegetable stock
1 Tbls. balsamic vinegar
salt and freshly ground black pepper
Melt butter in a skillet over medium heat. Stir in onions, cook slowly until wilted and deepened in color, 15 to 20 minutes. In a non-stick pan arrange green beans in a single layer, cover with stock. Bring to a boil, cook until beans are tender and stock is almost completely absorbed. Stir in onions and vinegar. Season to taste. Serves two.