Best 7 Down Home With The Neelys Greens And Beans Recipes

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**Savor the Southern Charm: A Culinary Journey with Down-Home Greens and Beans Recipes**

Embark on a delightful culinary expedition with Down-Home Greens and Beans, a collection of delectable recipes that capture the essence of Southern comfort food. These traditional dishes, lovingly prepared by the Neelys, are a testament to the enduring charm of home-cooked meals, brimming with fresh, seasonal ingredients and soulful flavors. From the vibrant collard greens simmered in a savory broth to the tender green beans dressed in a tangy vinaigrette, each recipe is a celebration of the bounty of the garden. Discover the secrets behind the Neelys' perfectly cooked greens, infused with smoky bacon and a hint of spice. Delight in the crispness of the green beans, complemented by a medley of sweet and tangy flavors. Whether you're a seasoned home cook or just starting your culinary adventure, Down-Home Greens and Beans offers a treasure trove of recipes that will warm your heart and satisfy your taste buds.

Here are our top 7 tried and tested recipes!

GREEN BEANS WITH LEMON AND GARLIC



Green Beans with Lemon and Garlic image

Keep your vegetable sides simple with the Neelys' healthy Green Beans with Lemon and Garlic recipe from Food Network.

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 17m

Yield 6 servings

Number Of Ingredients 7

2 pounds green beans, ends trimmed
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 large garlic cloves, minced
1 teaspoon red pepper flakes
1 tablespoon lemon zest
Salt and freshly ground black pepper

Steps:

  • Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
  • Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

GREEN BEAN SALAD



Green Bean Salad image

Provided by Patrick and Gina Neely : Food Network

Time 15m

Yield 6 servings

Number Of Ingredients 10

1 1/4 pounds thin green beans, trimmed
1 shallot, minced
3 tablespoons balsamic vinegar
1/4 cup olive oil
Kosher salt and freshly ground black pepper
3 ounces mixed baby greens
1 pint cherry tomatoes, sliced in 1/2
1/4 cup fresh basil chiffonade
1/4 cup shelled, salted and roasted pistachios
6 ounces crumbled feta cheese

Steps:

  • Blanch green beans in a large pot of salted water until bright green and crisp tender, about 2 minutes. Shock beans in a large bowl of ice water. Drain and dry well.
  • In a small bowl, whisk together the shallot, vinegar, and olive oil. Season the vinaigrette with salt and pepper.
  • Spread baby greens out onto a large platter, top with the cherry tomatoes, green beans, and basil.
  • Drizzle vinaigrette over the vegetables and sprinkle with pistachios and crumbled feta.

DOWN HOME WITH THE NEELYS GREENS AND BEANS



Down Home With the Neelys Greens and Beans image

I saw this show this morning and thought it looked interesting. Recipe courtesy The Neelys Show Episode: Loungin' and Lunchin'

Provided by Luvs 2 Cook

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 chopped onion
2 garlic cloves, sliced
1/4 teaspoon red pepper flakes
salt & freshly ground black pepper
2 cups kale, washed, stems trimmed and chopped
1 (15 ounce) can cannellini beans, drained
3/4 cup chicken stock

Steps:

  • Heat olive oil over medium heat in a large Dutch oven.
  • Add onion and garlic slices. Saute until tender about 3 minutes.
  • Add the red pepper flakes and salt and pepper; stir until fragrant.
  • Add the kale and let saute until it cooks down slightly.
  • Add the beans and the chicken stock.
  • Cover and let cook for 10 minutes.

Nutrition Facts : Calories 254.6, Fat 8, SaturatedFat 1.2, Cholesterol 1.4, Sodium 86.4, Carbohydrate 35, Fiber 7.8, Sugar 2.3, Protein 12.9

GINA'S BEST COLLARD GREENS



Gina's Best Collard Greens image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 6

5 bundles collard greens
4 cups salted water
3 large smoked ham hocks
1 cup sugar
Salt
1 teaspoon crushed red pepper flakes

Steps:

  • Thoroughly wash collard greens. Be sure to pull leaves apart and remove any sand. Chop collard greens.
  • In a medium saucepan, bring 4 cups of salted water to a simmer. Place smoked ham hocks in salted water and cover for about 90 minutes. Cook ham hocks until slightly tender. In the same saucepan, add remaining ingredients and collard greens.
  • Cover and cook greens for 1 to 1 1/2 hours.

MAMA NEELY'S BAKED BEANS



Mama Neely's Baked Beans image

Pat: Every Fourth of July, Mama Neely made her famous baked beans: she'd brown ground beef and then doctor that beef with molasses, brown sugar, and plenty of spices. Let me tell you, those beans were good. And so are these. We've found that using smoked sausage in place of the ground beef (or pork shoulder, as in our restaurant recipe) adds a smoky depth to the dish. Once you make these beans, there is no going back. If you want to put your own spin on it, you can use kidney beans instead of pork and beans, but I say my mama's way is best.

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Yield Serves 6

Number Of Ingredients 11

2 tablespoons canola oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
1/2 pound smoked sausage, sliced
Three 16-ounce cans pork and beans
1/2 cup ketchup
1/2 cup light molasses
1/4 cup light-brown sugar
2 tablespoons apple-cider vinegar
2 tablespoons prepared mustard
Dash of hot sauce, preferably Tabasco

Steps:

  • Preheat the oven to 350 degrees F. Heat the oil in a Dutch oven set over medium- high heat. Once it's hot, toss in the onion and garlic, and saute until the onion is tender, about 3 or 4 minutes. Add the sausage, and continue to cook until the meat has browned, about 4 minutes more. Stir in the pork and beans, ketchup, molasses, sugar, vinegar, mustard, and hot sauce. Bring the beans up to a simmer, then put in the hot oven for 45 minutes, uncovered, until the mixture is bubbly and thick.

FRIED GREEN BEANS - THE NEELYS



Fried Green Beans - the Neelys image

This recipe is from DOWN HOME WITH THE NEELYS. I had to try this recipe. I served it to some co-workers who thought I was crazy for frying string beans. It very good and crunchy.

Provided by mightyro_cooking4u

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

peanut oil, for frying
1 cup beer
1 cup all-purpose flour
2 teaspoons salt, plus more for seasoning
1/2 teaspoon ground black pepper, plus more for seasoning
1 lb green beans, ends trimmed

Steps:

  • Preheat oil to 375 degrees F.
  • Whisk the beer,flour, salt and pepper until smooth.
  • Dip green beans into batter to coat, letting excess drip off. Fry in the peanut oil in batches, until they are golden and crisp. Remove from oil with a spider strainer to a paper towel lined sheet tray. Sprinkle with salt and pepper.
  • NOTE: I like to dip with homemade wasabi mayo.

MAMA NEELY'S BAKED BEANS



Mama Neely's Baked Beans image

Categories     Sauce     Bean     Simmer

Yield serves 6

Number Of Ingredients 11

2 tablespoons canola oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
1/2 pound smoked sausage, sliced
Three 16-ounce cans pork and beans
1/2 cup ketchup
1/2 cup light molasses
1/4 cup light-brown sugar
2 tablespoons apple-cider vinegar
2 tablespoons prepared mustard
Dash of hot sauce, preferably Tabasco

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the oil in a Dutch oven set over medium-high heat. Once it's hot, toss in the onion and garlic, and sauté until the onion is tender, about 3 or 4 minutes. Add the sausage, and continue to cook until the meat has browned, about 4 minutes more. Stir in the pork and beans, ketchup, molasses, sugar, vinegar, mustard, and hot sauce. Bring the beans up to a simmer, then put in the hot oven for 45 minutes, uncovered, until the mixture is bubbly and thick.

Tips:

  • Choose fresh, tender greens and beans. This will ensure that your dish is flavorful and nutritious.
  • Wash your greens and beans thoroughly before cooking. This will remove any dirt or debris.
  • Cook your greens and beans until they are tender, but not mushy. Overcooked greens and beans will lose their flavor and nutrients.
  • Season your greens and beans to taste. Salt, pepper, and garlic are all classic seasonings that work well with these vegetables.
  • Serve your greens and beans immediately. This will ensure that they are at their best flavor.

Conclusion:

Greens and beans are a delicious and nutritious side dish that can be enjoyed with a variety of meals. With a little bit of preparation, you can easily make this dish at home. So next time you're looking for a healthy and satisfying side dish, give greens and beans a try.

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