Sage Green Beans With Parmesan Slivers

"This recipe is from the Edith Adams column in the Vancouver Sun newspaper. These beans can be partially cooked up to 8 hours before dinner is ready to serve. For the best results, use good quality parmesan cheese. Slice thin sheets of cheese from the block with a cheese knife, then cut the sheets into thin strips."
 
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Ready In:
30mins
Ingredients:
7
Serves:
8
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ingredients

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directions

  • In a large saucepan, bring large quality of salted water to a boil; cook beans over medium high heat, uncovered, for about 4-5 minutes, or until tender, but firm.
  • Drain and refresh the beans under cold running water. (Beans can be prepared to this point, wrapped in a clean tea towel and refrigerated for up to 8 hours.).
  • In a large frying pan, brown the garlic in oil over medium heat for about 4 minutes. Discard garlic. Add beans and shake pan to coat. Season with sage; add salt and pepper to taste. Cover and cook on low heat for about 2 minutes or until heated through.
  • Toss with lemon juice and arrange in a shallow serving dish. Sprinkle with the parmesan slivers.

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RECIPE SUBMITTED BY

I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun. I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar. I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini. For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
 
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