Farm Direct Coop Recipesor. . . what you can do with your share!

(“From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce,” 3rd Edition)

• 2 lbs. Green beans, stem ends snipped off
• 2 Tbsp. butter
• 2 medium onions, sliced as thinly as possible
• 1 cup chicken stock
• 1 ½ Tbsp. sugar
• 1 Tbsp. red wine vinegar
• salt and pepper to taste

1. Cook beans in boiling salted water until crisp-tender, 2-4 minutes. Drain; immerse in ice water. Drainagain and let stand to dry.
2. Melt butter in skillet over medium flame. Stir in onions and cook then slowly until very wilted and deepened in color, about 15 minutes.
3. Boil stock in a saucepan until reduced to ¼ cup; stir in sugar and vinegar. Stir in onions. Simmer until slightly reduced.
4. Combine onions and green beans; heat through. Season with salt and pepper.