Prep 30 mins
Cook 20 mins
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.
- 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
- 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.
I didn't have fresh sage, so I just used dried and the outcome was still very good. I also reduced the oil/butter mixture by half and I'm glad I did because it was just right. Thank you.
Great combo, very flavorful dish!
LOVE this!! DH does not like fresh green beans (what a weirdo, teehee) but he gave this recipe a double thumbs up! That is a keeper in my book!