Swap that tired casserole (you know which) for this elegant hazelnut version. The string beans help boost immunity with infectionfighting vitamin C. Oh, snap!
Ingredients
Makes 8 servings
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.
Nutrition Per Serving
How would you rate Green Beans with Blackened Sage and Hazelnuts?
Leave a Review
Reviews (8)
Back to TopI used two bunches of fresh sage. Must be cooked till blackened or flavor won't pop.
BeeJay12
4/21/2014
I made this dish for Easter. I can't say enough about how great it was. My guests raved about it and I will make these again. Very easy too!
BeeJay12
Long Island, NY
4/21/2014
Not sure why folks didn't think there was enough sage taste but I thought there was a lot. If you want to have more taste, it also might be a good to put in only 1/2cup of water to cook the beans instead of 1cup. I found I had too much liquid at the end. Didn't think the flavors worked that well though...at least for us.
kenyee
Boston, MA
11/29/2013
Love this! It was quick, easy and delicious.
bherz
NoVa
5/11/2011
This was fine but not too special--I agree with the person who would add more sage and at the end, as it didn't really come thru.
noelle1945
Corrales, NM
12/28/2010
Dear Editor, There is no such word as 'infectionfighting'. Try putting in a hyphen. Sincerely, English teacher
phoeb
Bellingham, WA
11/17/2010
This is how we like brussel sprouts...except with almonds instead of hazelnuts. A sprinkle of bacon is pretty good too. I don't think adding the word infection is good for any recipe/description. Ever.
shellks
11/17/2010
This recipe was good, but fairly boring. The sage flavor did not come through very much, would add it at the end next next for brighter flavor.
brittydear_cook
11/10/2010
