Green Beans With Sage Recipes

SLOW-ROASTED GREEN BEANS WITH SAGE

Steps:

• Preheat oven to 375°F. Combine first 8 ingredients in a large bowl and season with pepper. Toss to evenly incorporate. Transfer beans to a large rimmed baking sheet.
• Roast beans, stirring every 10 minutes, until wilted, shrunken, and browned at edges, about 1 hour. (You may need to stir more often toward end for even browning.)

GREEN BEANS WITH MUSHROOMS AND SAGE

Steps:

• In a large saucepan, cook beans in boiling salted water for 10-12 minutes or until crisp-tender; drain.
• Plunge into icewater; drain and set aside.
• In a skillet, over medium-high heat, melt butter and add olive oil.
• Saute sage 1 minute or until crisp and dark green.
• Remove with a slotted spoon and set aside.
• Add mushrooms and minced garlic to skillet; cook 2 minutes or until liquid evaporates.
• Add green beans, tossing to mix.
• Stir in broth, wine, Worcestershire sauce, salt, and pepper; cook for 5-10 minutes or until liquid is reduced by half.
• Stir in sage just before serving.

GREEN BEANS WITH SAGE

Steps:

• 1. Cook beans in boiling salted water until they are tender, about 10 minutes. Drain. In saucepan melt butter, 1/4 t. salt, 1/4 t. pepper and sage. Add green beans and toss to coat. Makes 4 servings.

GREEN BEANS WITH BLACKENED SAGE AND HAZELNUTS

Steps:

• Heat a large skillet over medium-high heat. Heat butter and oil, then cook sage until it begins to blacken, 1 to 2 minutes. Add garlic and cook until golden, about 2 minutes. Add beans and salt; toss to coat. Carefully add 1 cup water. Steam until beans are fork-tender and most of the water has evaporated, 3 to 4 minutes. Season with salt and pepper. Sprinkle hazelnuts on top and serve.