Green Beans With Sage Recipes

GREEN BEANS WITH MUSHROOMS AND SAGE

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

Green Beans with Mushrooms and Sage image

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.

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

SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAGE

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

Slow-Roasted Chicken With Garlicky Green Beans and Sage image

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.

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

GREEN BEANS WITH BLACKENED SAGE AND HAZELNUTS

Provided by Jennifer Iserloh

Categories Side Thanksgiving Quick & Easy Dinner Green Bean Healthy Sage Hazelnut Potluck Self Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Green Beans with Blackened Sage and Hazelnuts image

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.

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup chopped fresh sage
3 cloves garlic, finely chopped
2 pounds green beans, trimmed
1/2 teaspoon salt
1/4 cup hazelnuts, chopped

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