Comfort Food Archives - RecipeWikki

Name: German Apple Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; ½ teaspoon salt; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 2 large eggs; 1 cup vegetable oil; 1 teaspoon vanilla extract; 4 cups peeled, chopped apples (such as Granny Smith or Honeycrisp); ½ cup chopped walnuts or pecans (optional)

German Apple Cake

Chef — Tue, 29 Jul 2025 23:07:49 +0000

Moist, warmly spiced, and studded with tender apples, German Apple Cake is an old-fashioned treat perfect with a cup of coffee or as a comforting dessert. This simple cake comes together quickly and tastes even better the next day.

Origin German Apple Cake

German Apple Cake (Apfelkuchen) has countless regional versions across Germany. Some are yeast-based, others are simple butter cakes, but all celebrate the abundance of apples in fall and winter.

What I Love About This Recipe

It’s easy to make in one bowl and requires no fancy equipment. The cinnamon-sugar topping caramelizes into a sweet crust, while the apples stay juicy and tender.

German Apple Cake

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
½ teaspoon salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups peeled, chopped apples (such as Granny Smith or Honeycrisp)
½ cup chopped walnuts or pecans (optional)

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large bowl, whisk flour, sugar, salt, baking soda, and cinnamon.
Add eggs, oil, and vanilla. Stir until just combined (batter will be thick).
Fold in chopped apples and nuts (if using).
Spread evenly into the prepared pan.
Bake 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan before slicing.
Dust with powdered sugar or serve plain.

Notes

This cake stays moist for several days stored covered at room temperature.
Delicious warm with a scoop of vanilla ice cream.
You can swap half the oil for unsweetened applesauce for a lighter version.

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Traditional Sauerbraten

Chef — Tue, 29 Jul 2025 00:54:27 +0000

Tender, deeply flavored, and a little tangy, Traditional Sauerbraten is Germany’s national pot roast—beef marinated in vinegar, spices, and aromatics, then slowly braised until melt-in-your-mouth soft. This dish is the ultimate celebration meal.

Origin Traditional Sauerbraten

Sauerbraten dates back to medieval Germany, where vinegar-based marinades helped preserve meat before refrigeration. It’s especially popular in the Rhineland, Bavaria, and Franconia regions and is traditionally served with red cabbage and potato dumplings.

What I Love About This Recipe

The long marinade infuses every bite with layers of sweet-sour flavor, and the luscious gravy is perfect ladled over tender slices of beef. It’s an impressive dish that tastes like old-world comfort.

Traditional Sauerbraten

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

400

kcal

Ingredients

2 cups red wine vinegar
2 cups water
1 large onion, sliced
2 carrots, sliced
1 tablespoon black peppercorns
4 whole cloves
2 bay leaves
6 juniper berries (optional but authentic)
2–3 pounds beef roast (bottom round or rump roast)
tablespoons vegetable oil
tablespoon sugar
cup beef broth
10–12 crushed gingersnap cookies (for thickening and flavor)
Salt and pepper, to taste

Directions

In a non-reactive pot or large glass bowl, combine all marinade ingredients. Submerge beef completely. Cover and refrigerate 3–5 days, turning once daily.
Remove beef from marinade, pat dry, and strain marinade, reserving liquid and vegetables separately.
In a heavy Dutch oven, heat oil over medium-high heat. Brown beef on all sides. Transfer to a plate.
Add sugar to the pot and let it caramelize lightly.
Return beef to the pot. Pour in reserved marinade liquid and beef broth. Bring to a simmer.
Cover and cook over low heat 3–3½ hours, until very tender.
Remove beef and tent with foil to rest.
Strain cooking liquid, discarding solids. Return liquid to the pot.
Crumble in gingersnap cookies and cook, whisking, until gravy thickens, about 5–10 minutes. Season to taste with salt and pepper.
Slice beef and serve with warm gravy.

Notes

For extra richness, stir in a tablespoon of butter before serving the gravy.
Traditionally paired with potato dumplings, boiled potatoes, or spaetzle.
Keeps well refrigerated up to 3 days—flavors improve overnight.

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German Pork Chops and Sauerkraut

Chef — Mon, 28 Jul 2025 23:21:21 +0000

Tender pork chops simmered to perfection in tangy sauerkraut make this traditional German dish a timeless comfort food favorite. With its rich, savory flavors and rustic charm, German Pork Chops and Sauerkraut brings the warmth of old-world cooking straight to your table. Ideal for chilly evenings or a cozy family dinner, this one-pan classic fills your kitchen with mouthwatering aromas and delivers a satisfying, soul-soothing meal with every bite.

Origin German Pork Chops and Sauerkraut

This classic recipe is inspired by German and Eastern European traditions of braising pork with fermented cabbage, a pairing that dates back centuries as a way to preserve vegetables and tenderize meat.

What I Love About This Recipe

It’s simple, budget-friendly, and gets better the longer it cooks. The pork becomes melt-in-your-mouth tender, and the sauerkraut mellows into a savory-sour backdrop that’s perfect over mashed potatoes.

German Pork Chops and Sauerkraut

Recipe by RecipeWikkiCourse: Main CourseCuisine: German, EuropeanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

363

kcal

A hearty and traditional German dish, these pork chops are slow-cooked with tangy sauerkraut, onions, and spices, resulting in tender meat infused with bold, savory flavor. Perfect for a comforting cold-weather meal.

Ingredients

4 bone-in pork chops (¾–1 inch thick)
1 tablespoon vegetable oil
Salt and black pepper, to taste
1 large onion, thinly sliced
1 apple, peeled and sliced
2 cups sauerkraut, drained (but not rinsed)
½ cup chicken broth or water
1 teaspoon caraway seeds (optional)

Directions

Pat pork chops dry and season generously with salt and black pepper.
In a large skillet or Dutch oven, heat oil over medium-high heat. Sear pork chops until browned on both sides, about 3–4 minutes per side. Transfer to a plate.
In the same pan, add sliced onion and cook until softened, about 5 minutes.
Layer apple slices over onions.
Spread sauerkraut evenly over the apple and onion mixture. Sprinkle caraway seeds on top, if using.
Nestle pork chops back into the pan, pressing them gently into the sauerkraut.
Pour broth around (not over) the chops.
Cover and reduce heat to low. Simmer gently until pork is tender and cooked through, 45–60 minutes.
Serve hot with mashed potatoes, rye bread, or boiled potatoes.

Notes

For even more flavor, use smoked pork chops.
If you prefer milder sauerkraut, rinse it lightly before cooking.
Leftovers reheat beautifully the next day

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Maritime Donair Sauce

Chef — Mon, 28 Jul 2025 17:04:57 +0000

Creamy, sweet, and slightly tangy, Maritime Donair sauce is the iconic finishing touch to Nova Scotia’s beloved donair wraps—but its magic goes far beyond just beef. Originally created as a Canadian twist on Middle Eastern flavors, this regional favorite has become a cult classic. Whether spooned over spiced beef, drizzled on pizza, poured over fries, or served with grilled meats, Maritime Donair sauce brings bold flavor and irresistible indulgence to every bite.

Origin Maritime Donair Sauce

This sauce hails from Halifax, Nova Scotia, where the donair itself was adapted in the 1970s from the Turkish döner kebab. The sweet garlic sauce sets it apart from Mediterranean versions, becoming a beloved regional specialty across Canada’s Maritime provinces.

What I Love About This Recipe

It uses just a few pantry ingredients and comes together in minutes. The combination of creamy condensed milk, vinegar, and garlic powder creates a unique flavor you can’t get anywhere else.

Maritime Donair Sauce

Recipe by RecipeWikkiCourse: Sauce, Condiment, DipCuisine: Canadian (East Coast), Nova ScotianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

120

kcal

A sweet and tangy garlic sauce that’s a signature of East Coast Canada, Maritime Donair Sauce is made with sweetened condensed milk, vinegar, and garlic powder—perfect for drizzling over donairs, dipping, or using as a spread.

Ingredients

1 (14 oz) can sweetened condensed milk
¼ cup white vinegar
½ teaspoon garlic powder

Directions

In a medium bowl, pour in sweetened condensed milk.
Sprinkle garlic powder evenly over the top.
Slowly whisk in white vinegar. The mixture will start to thicken.
Continue whisking until smooth and creamy.
Cover and refrigerate at least 1 hour to allow flavors to develop.
Serve chilled as a dipping sauce or drizzle.

Notes

The sauce will thicken further as it chills.
Keeps in the refrigerator up to 2 weeks in a sealed container.
Stir before serving if it separates slightly.The sauce will thicken further as it chills.

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Date squares recipe

Chef — Mon, 28 Jul 2025 00:03:44 +0000

Soft, chewy, and brimming with old-fashioned charm, Gramma’s Date Squares offer a delightful blend of sweet date filling nestled between buttery oat crumb layers. This classic date squares recipe is perfect for pairing with your afternoon coffee or enjoying as a comforting treat anytime. Its nostalgic flavors and simple ingredients make it a beloved dessert that’s easy to bake and hard to resist.

Origin Gramma’s Date Squares

Date squares, also called matrimonial cake or date bars, have been a beloved recipe in Canadian and American kitchens for generations. They became popular in the early 1900s as dates grew more widely available and remain a classic today.

What I Love About This Recipe

They’re simple, comforting, and taste like something straight from Grandma’s kitchen. The rich date filling contrasts beautifully with the crisp oat crumble.

Gramma’s Date Squares

Recipe by RecipeWikkiCourse: Dessert, Snack, Baked GoodsCuisine: Canadian, North American, TraditionalDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Gramma’s Date Squares are a nostalgic homemade treat featuring a sweet date filling layered between buttery oat crumble. This classic Canadian recipe brings comfort and warmth, perfect for teatime or a cozy dessert.

Ingredients

3 cups chopped pitted dates
1 cup water
¼ cup granulated sugar
1 teaspoon vanilla extract
1¾ cups rolled oats
1½ cups all-purpose flour
1 cup packed brown sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened

Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a medium saucepan, combine dates, water, and granulated sugar. Cook over medium heat, stirring often, until dates are soft and mixture is thickened, about 8–10 minutes. Remove from heat and stir in vanilla. Set aside to cool slightly.
In a large bowl, mix oats, flour, brown sugar, baking soda, and salt.
Cut in softened butter with a pastry cutter or your fingers until the mixture forms coarse crumbs.
Press half of the crumb mixture evenly into the prepared baking pan.
Spread the date filling evenly over the crust.
Sprinkle remaining crumb mixture on top, pressing gently to adhere.
Bake 25–30 minutes, or until lightly golden brown.
Cool completely in the pan on a wire rack before cutting into squares.

Notes

For extra flavor, add ½ teaspoon cinnamon to the crumb mixture.
you can use quick oats in a pinch, but rolled oats give better texture.
Store in an airtight container at room temperature up to 4 days, or refrigerate for longer freshness.

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Steak butter Steak and Rice

Chef — Fri, 25 Jul 2025 18:01:38 +0000

Rich, savory, and effortlessly satisfying, Stick of Butter Steak and Rice is the kind of no-fuss comfort food that feels like a warm hug on a plate. This one-dish wonder lets a stick of steak butter melt into tender cuts of beef and fluffy rice, creating a meal that’s deeply flavorful, incredibly easy, and perfect for everything from rushed weeknights to cozy Sunday dinners.

Origin of Steak butter Steak and Rice

Rooted in Southern comfort food traditions, this “dump-and-bake” casserole has been a staple in American kitchens for decades. The idea is simple: combine rice, steak, and a generous stick of butter—then let the oven do the magic. Popularized through online recipe communities and passed down in family cookbooks, the method has stood the test of time for its affordability, heartiness, and no-stress prep.

Why This Recipe Works So Well

It’s almost too easy. Just mix, layer, and bake—no searing, sautéing, or fancy steps required. The steak butter infuses the dish with richness, while the rice soaks up every drop of flavor. The result? Perfectly juicy steak, fluffy seasoned rice, and a kitchen that smells downright irresistible. Whether you’re feeding a hungry family or craving something simple and satisfying, this dish delivers.

Stick of Butter Steak and Rice

Recipe by RecipeWikkiCourse: Main CourseCuisine: American (with fusion elements)Difficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Steak Butter Steak and Rice is a hearty and flavorful dish featuring tender, juicy steak seared to perfection and topped with rich, herbed butter. Served over a bed of fluffy rice, this comforting meal combines savory depth with melt-in-your-mouth texture. It’s perfect for a satisfying dinner that feels both indulgent and homemade.

Ingredients

1 pound sirloin steak or stew meat, cut into bite-sized pieces
1 cup uncooked long-grain white rice
1 (10.5 oz) can beef consommé or beef broth
1 cup water
1 stick (½ cup) unsalted butter, sliced
1 packet onion soup mix
½ teaspoon black pepper
Optional garnish: chopped parsley or green onions

Directions

Preheat oven to 350°F (175°C).
In a 9×13-inch baking dish, spread the uncooked rice evenly across the bottom.
Pour the beef consommé and water over the rice.
Sprinkle in the black pepper and onion soup mix. Stir gently to combine.
Layer the steak pieces evenly on top of the rice mixture.
Dot the top with butter slices, spreading them across the dish.
Cover tightly with foil and bake for 1 hour.
After 1 hour, uncover and bake for an additional 15–20 minutes, or until rice is tender and liquid is absorbed.
Let sit 5 minutes before serving. Garnish if desired.

Notes

For extra flavor, marinate the steak briefly in Worcestershire sauce or garlic before baking.
You can use brown rice, but increase the baking time by 20–30 minutes and check for doneness.
This dish pairs well with a simple green salad or steamed veggies.

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Italian Breakfast Strata

Chef — Wed, 23 Jul 2025 07:20:22 +0000

Savory, hearty, and full of Mediterranean flavor, Italian Breakfast Strata is a make-ahead casserole layered with crusty bread, eggs, cheese, and classic Italian ingredients. Perfect for brunch, holidays, or feeding a crowd, it bakes up golden and satisfying.

Origin Italian Breakfast Strata

Strata is an American breakfast classic inspired by Italian frittatas and bread puddings. This version adds Italian sausage, sun-dried tomatoes, and fresh basil for a Tuscan twist.

What I Love About This Recipe

You assemble it the night before, so all you have to do is bake in the morning. The layers soak up the eggs and cheese, creating a custardy center and a crispy top.

Italian Breakfast Strata

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

420

kcal

Ingredients

1 lb Italian sausage, casing removed
1 loaf crusty Italian bread, cut into 1-inch cubes (about 8 cups)
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup chopped sun-dried tomatoes (oil-packed, drained)
1 small onion, diced
2 cloves garlic, minced
2½ cups whole milk
8 large eggs
1 teaspoon salt
½ teaspoon black pepper
¼ cup chopped fresh basil

Directions

In a skillet over medium heat, cook sausage until browned, breaking it up as it cooks. Drain excess fat.
Add onion and garlic; cook 2–3 minutes until softened. Remove from heat.
Grease a 9×13-inch baking dish.
Spread half the bread cubes in the dish. Top with half the sausage mixture, half the sun-dried tomatoes, and half the cheeses.
Repeat layers with remaining bread, sausage mixture, tomatoes, and cheeses.
In a large bowl, whisk together eggs, milk, salt, and pepper. Pour evenly over the casserole.
Cover tightly with foil and refrigerate at least 4 hours or overnight.
When ready to bake, preheat oven to 350°F (175°C).
Bake covered for 30 minutes. Remove foil and bake another 20–25 minutes, until golden and set in the center.
Cool slightly before serving. Sprinkle with fresh basil.

Notes

For extra flavor, use fresh mozzarella or provolone.
You can swap sausage for cooked pancetta, bacon, or leave it out for a vegetarian version.
Leftovers reheat well and can be frozen in portions.

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Apricot and Peach Fried Pies

Chef — Thu, 17 Jul 2025 09:50:23 +0000

Golden, crisp, and bursting with juicy flavor, Apricot and Peach Fried Pies are a timeless Southern treat that brings nostalgic charm to any dessert table. With a flaky, buttery crust encasing a sweet-tart filling of ripe peaches and apricots, these handheld pastries strike the perfect balance between indulgent and comforting. Whether served warm with a scoop of vanilla ice cream or enjoyed on the go as a fruity snack, Apricot and Peach Fried Pies are a delicious nod to homemade goodness that never goes out of style.

Origin Apricot and Peach Fried Pies

Fried pies have deep roots in Southern American baking, where they were traditionally made to preserve seasonal fruit fillings. Portable and satisfying, they’ve remained a beloved classic for generations.

What I Love About This Recipe

They’re nostalgic and irresistible. The filling is rich and jammy, while the crust crisps up beautifully in the pan. You don’t even need a fork — just grab one warm from the paper towel!

Alos Read : Traditional Sauerbraten

Apricot and Peach Fried Pies

Recipe by RecipeWikkiCourse: Dessert, SnackCuisine: Southern AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Apricot and Peach Fried Pies are a nostalgic Southern treat made with flaky pastry dough wrapped around a sweet, jammy filling of apricots and peaches. Fried until golden and crisp, these hand-held pies are bursting with fruity flavor and often finished with a dusting of powdered sugar or a light glaze. Perfect for summer gatherings, picnics, or satisfying a sweet craving on the go.

Ingredients

1 cup dried apricots
1 cup dried peaches
½ cup granulated sugar
1½ cups water
1 tsp lemon juice
2 cups all-purpose flour
1 tsp salt
½ cup cold unsalted butter, cubed
½ cup cold buttermilk (or as needed)
Vegetable oil, for deep frying

Directions

In a saucepan, combine dried apricots, dried peaches, sugar, and water. Bring to a simmer over medium heat.
Cook 15–20 minutes, stirring occasionally, until fruit is soft and liquid thickens.
Remove from heat and mash or chop filling until chunky and jammy. Stir in lemon juice. Let cool.
In a large bowl, whisk flour and salt.
Cut in butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
Gradually add cold buttermilk, stirring just until dough comes together.
Turn dough onto a lightly floured surface and knead briefly. Wrap and chill 30 minutes.
Roll chilled dough about ⅛ inch thick. Cut into 5–6 inch circles.
Spoon 1–2 tablespoons of cooled filling onto one half of each circle, leaving edges clear.
Fold over and press edges firmly to seal. Crimp with a fork.
Heat 2–3 inches of vegetable oil in a deep pot to 350°F (175°C).
Fry pies in batches, about 2–3 minutes per side, until golden brown.
Transfer to a paper towel-lined tray. Cool slightly before serving.

Notes

Dust warm pies with powdered sugar if you like.
You can also bake them at 400°F for 20–25 minutes for a lighter version.
The filling can be made up to 3 days ahead and stored refrigerated.

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Thanksgiving Sweet Potatoes

Chef — Wed, 16 Jul 2025 16:07:38 +0000

When it comes to comforting sweet potato recipes, this Thanksgiving favorite delivers everything you crave—velvety texture, caramelized edges, and just the right touch of spice. Whether you prefer your sweet potatoes mashed, whipped, or oven-roasted, this version highlights their natural sweetness with a warm hint of cinnamon and a rich, buttery finish. It’s a timeless side dish that belongs on every holiday table.

Origin Thanksgiving Sweet Potatoes

Sweet potatoes have been part of American holiday feasts since colonial times, often baked, mashed, or topped with marshmallows in more modern interpretations. Their vibrant color and comforting flavor make them a classic companion to turkey and gravy.

What I Love About This Recipe

It’s simple to prepare and can be made ahead, freeing up oven space on a busy holiday. The combination of maple syrup and cinnamon makes every bite warm and cozy without being overly sweet.

Thanksgiving Sweet Potatoes

Recipe by RecipeWikkiCourse: Side DishCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

428

kcal

Thanksgiving Sweet Potatoes are a warm and comforting side dish that perfectly complements a traditional holiday meal. They are often baked or mashed and sweetened with ingredients like brown sugar, maple syrup, or cinnamon to enhance their natural flavor. Many recipes top them with toasted marshmallows or crunchy pecans for a rich and festive touch. This classic dish brings a delightful sweetness to the Thanksgiving table and is a favorite among guests of all ages.

Ingredients

3 lbs sweet potatoes, peeled and cut into 1½-inch chunks
4 tbsp unsalted butter, melted
¼ cup pure maple syrup (or honey)
½ tsp ground cinnamon
½ tsp salt
¼ tsp ground nutmeg
Optional garnish: chopped pecans or fresh thyme

Directions

Preheat oven to 400°F (200°C).
In a large bowl, toss sweet potato chunks with melted butter, maple syrup, cinnamon, salt, and nutmeg until well coated.
Spread evenly on a large baking sheet lined with parchment paper.
Roast for 25–30 minutes, stirring halfway through, until tender and caramelized at the edges.
Transfer to a serving dish and sprinkle with pecans or fresh thyme if desired.
Serve warm.

Notes

To prepare ahead, roast the sweet potatoes, then reheat in a 300°F oven for 10–15 minutes before serving
For mashed sweet potatoes, roast as directed, then mash with an extra tablespoon of butter and a splash of cream.
If you prefer extra sweetness, drizzle with a bit more maple syrup right before serving.

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Bacon-Garlic Green Beans

Chef — Tue, 15 Jul 2025 20:31:38 +0000

If you’re searching for a side dish that’s equal parts savory, crisp, and unforgettable, these garlic green beans with bacon deliver big flavor with minimal effort. A quick sauté enhances their natural sweetness, while smoky bacon and golden garlic take things to the next level. Perfect alongside roast chicken, steak, or holiday mains, this crowd-pleasing recipe turns simple ingredients into something truly irresistible.

Origin Bacon-Garlic Green Beans

This classic American side dish is a staple in Southern kitchens and holiday tables across the country. It’s simple comfort food that never goes out of style.

What I Love About This Recipe

It comes together in about 15 minutes with just a few ingredients. The bacon adds a rich depth, and the garlic keeps everything bright and savory.

Also Read : Quick Whole Wheat Chapati

Bacon-Garlic Green Beans

Recipe by RecipeWikkiCourse: Side DishCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Bacon-Garlic Green Beans are a savory and flavorful side dish that brings together crisp green beans, smoky bacon, and fragrant garlic. The green beans are typically blanched or sautéed until tender-crisp, then tossed with crispy bacon bits and sautéed garlic for a delicious finish. This dish adds a rich, umami-packed element to any meal, especially during the holidays or family dinners. It’s quick to prepare and always a crowd-pleaser.

Ingredients

1 lb fresh green beans, trimmed
4 slices thick-cut bacon, chopped
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
Optional: a squeeze of fresh lemon juice or a pinch of red pepper flakes

Directions

Bring a large pot of salted water to a boil.
Add green beans and cook 3–4 minutes until bright green and crisp-tender.
Drain and rinse under cold water to stop cooking. Set aside.
In a large skillet over medium heat, cook chopped bacon until crisp, about 5–6 minutes.
Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pan.
Add minced garlic to the skillet and sauté 30 seconds until fragrant.
Add green beans and cook 2–3 minutes, stirring to heat through and coat with the bacon drippings.
Season with salt and pepper.
Sprinkle cooked bacon over the top before serving.
Optional: finish with a squeeze of lemon juice or red pepper flakes.

Notes

You can blanch the green beans up to a day ahead and finish them quickly before serving.
For extra richness, add a small pat of butter with the garlic.
Turkey bacon works too if you’d like a lighter option.

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