Green Beans With Sage Recipes

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.

Steps:

• Heat the oven to 325 degrees. Toss the green beans, garlic cloves and sage leaves with ¼ cup of the olive oil. Season with salt and pepper, and arrange in an even layer on a sheet pan. Rub the chicken with the remaining 2 tablespoons oil and 1 tablespoon salt. Arrange among the green beans and season with black pepper; scoot any green beans out from under the chicken. (It's okay if the green beans are clumped together.) Roast, tossing the green beans occasionally, until the chicken is cooked through, and the green beans are dark green and wrinkled, about 1 hour 30 minutes.
• Transfer the chicken to a platter. Stir the vinegar into the green beans and season with salt and pepper to taste. Transfer the green beans and garlic to the platter, scraping all the pan drippings and browned bits from the pan.
• Eat the chicken with the green beans, cloves of roasted garlic and a spoonful of the pan drippings. Optionally, if you'd like the chicken's skin to be more browned, return the chicken to the sheet pan and broil until golden.

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.

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.