Green Beans With Sage Recipes

SLOW-ROASTED GREEN BEANS WITH SAGE

Slow-Roasted Green Beans with Sage image

Provided by Suzanne Goin

Categories Herb Side Roast Thanksgiving Vegetarian High Fiber Green Bean Healthy Low Cholesterol Vegan Sage Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

Ingredients

2 1/2 pounds tender green beans, trimmed
3 bunches scallions, trimmed with 1" green tops still attached, halved lengthwise
6 large garlic cloves, each cut lengthwise into 4 slices
1/2 cup olive oil
2 tablespoons fresh sage leaves
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
2 teaspoons kosher salt
Freshly ground black pepper

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 SAGE

GREEN BEANS WITH SAGE image

Very good

Provided by Joanne Sarver

Categories Vegetables

Time 35m

Number Of Ingredients 4

Ingredients

1 lb green beans
salt and pepper to taste
2 Tbsp butter
3/4 tsp rubbed 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 MUSHROOMS AND SAGE

Green Beans with Mushrooms and Sage image

After trying Evie*'s Pumpkin and Sage Risotto, I have gotten hooked on fresh sage. This recipe is from Southern Living. I made it over the holidays and I really liked it.

Provided by ratherbeswimmin

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb fresh green beans, trimmed and cut into 2 inch pieces
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons olive oil
1/2 cup fresh sage leaf, chopped
4 ounces sliced fresh mushrooms
3 cloves garlic, minced
1/2 cup chicken broth
2 tablespoons white wine
1 teaspoon Worcestershire sauce
salt and pepper

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 AND PANCETTA

Green Beans with Sage and Pancetta image

Provided by Molly Stevens

Categories Side Sauté Quick & Easy Low Cal High Fiber Bacon Green Bean Fall Winter Sage Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 5

Ingredients

2 1/2 pounds green beans, trimmed
8 ounces thinly sliced pancetta, coarsely chopped
2 tablespoons extra-virgin olive oil, divided
3 tablespoons coarsely chopped fresh sage
Fleur de sel* or other medium-grain sea salt for serving (optional)

Steps:

Line baking sheet with several layers of paper towels. Cook beans in large pot of boiling salted water until crisp-tender, 4 to 6 minutes depending on size of beans. Drain. Spread beans out on paper towels. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Combine pancetta and 1 tablespoon oil in large nonstick skillet. Sauté over medium heat until pancetta is crisp, separating pieces with 2 forks, about 10 minutes. Add sage and stir until fragrant, about 1 minute. Transfer to plate.
Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add beans and sauté until heated through, about 5 minutes. Add pancetta mixture and toss to blend. Season to taste with freshly ground black pepper. Transfer to large bowl; sprinkle with fleur de sel, if desired, and serve.
*A sea salt with especially subtle, complex flavor; sold at specialty foods stores and online at chefshop.com.

SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAGE

Slow-Roasted Chicken With Garlicky Green Beans and Sage image

This may look like just plain chicken and green beans, but by dropping the oven temperature to 325 degrees and slow roasting for 1½ hours, these simple ingredients become so much more: The green beans, which are tossed with olive oil, sage and garlic, will no longer be snappy and bright green, but will slouch and sweeten. The chicken will be tender enough to pull apart with your fingers. (Its skin will be crisp but pale, so for browner skin, broil for a few minutes after roasting.) And the flavorful chicken drippings will mingle with the aromatics on the sheet pan, creating a spectacular, no-effort pan sauce.

Provided by Ali Slagle

Categories easy, poultry, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds green beans, trimmed
Cloves from 1 head garlic (about 10 cloves), smashed and peeled
15 fresh sage leaves
6 tablespoons extra-virgin olive oil
Kosher salt (Diamond Crystal) and black pepper
2 1/2 to 3 pounds chicken leg quarters or bone-in, skin-on chicken thighs, patted dry
1 teaspoon sherry vinegar, apple cider vinegar or white wine vinegar

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.

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