Swiss Chard & Spinach with Green Garlic & Proscuitto, Green Beans with Meyer Lemon Olive Oil and Bison Steaks

We picked our first Meyer lemon from the smallest lemon tree in our backyard. It certainly  called for a celebratory dinner! We were in need of some greens this evening and we just so happened to have a few bison steaks from Thunderheart Bison that I picked up this past Saturday at the Austin Farmers' Market. 

Swiss Chard & Spinach with Green Garlic & Proscuitto

bunch of swiss chard, torn or chopped into bite-sized pieces  (in our Johnson's Backyard Garden CSA box or at Wednesday and Saturday Austin Farmers' Markets)

bunch of spinach, torn or chopped into bite-sized pieces  (in our Johnson's Backyard Garden CSA box or at Wednesday and Saturday Austin Farmers' Markets)

clove of green garlic, chopped (in our Johnson's Backyard Garden CSA box or at Wednesday and Saturday Austin Farmers' Markets)

salt & pepper

3 slices of proscuitto, chopped into small bits *We used Applegate Farms because that was what was available at Wheastville, but Salt & Time has a local version of pancetta at Antonelli's Cheese Shop in Hyde Park

olive oil, Texas Olive Ranch

1. Heat a cast iron skillet to medium heat and add the olive oil, green garlic and proscuitto. Cook until fragrant, careful not to burn the garlic. 

2. Add the greens. It will seem like a lot, but they really cook down. 

3. Use a wooden spoon to carefully turn the greens in the olive oil to coat and make sure they are cooking evenly. Add a little salt & pepper.

4. As soon as they have cooked down but are still a bright green color, take them out of the pan, but leave the liquid for cooking the green beans. 

5. Serve with lemon wedges. 

Green Beans with Meyer Lemon Olive Oil

large bag of green beans, stems removed  (in our Johnson's Backyard Garden CSA box or at Wednesday and Saturday Austin Farmers' Markets)

salt & pepper

Meyer lemon olive oil, Texas Olive Ranch (available on Saturdays at the Austin Farmers' Market or order online)

1. In a bowl, add the green beans, a small amount of lemon olive oil, salt and pepper and coat the green beans. 

2. Using the liquid in the cast iron skillet from the greens, add the green beans to the cast iron skillet and cover with a lid from another larger pan. 

3. Steam the green beans until they are still crisp and bright green. 

The first Meyer lemon off of our smallest lemon tree

4. Drizzle a small amount of Meyer lemon olive oil over the top of the green beans and serve with a lemon wedge. 

Family style sides!