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Nutty Greens with Bacon and Blue Cheese

This recipe is from Season 1 of 5 Ingredient Fix


  • Kosher salt

  • 1 pound haricots verts, trimmed

  • 3 slices bacon

  • 4 ounces blue cheese, cut into small chunks (recommended: Shropshire)

  • 1 1/2 cups toasted whole pecans, coarsely chopped

  • 1/4 teaspoon freshly ground black pepper


  • 1.

    Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about 2 minutes.

  • 2.

    Remove the beans from the water and immediately place in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl.

  • 3.

    In a large saute pan, over medium heat, cook the bacon until crisp.

  • 4.

    Remove the bacon and place on paper towels.

  • 5.

    Add the beans to the bacon drippings and cook over medium heat for 2 to 3 minutes.

  • 6.

    Add the blue cheese and toss just until it starts to melt. Break the cooked bacon into bite-size pieces and add to pan.

  • 7.

    Finish by stirring in the toasted chopped pecans. Season with the freshly ground black pepper and just a tiny pinch of kosher salt. Serve immediately.

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