Green bean salads are one of my favorite, especially in the warmer months for a picnic, served room temperature with a tangy vinaigrette. Tasty Kitchen member Nancy’s version caught me eye because of the wasabi spice and browned garlic. It was absolutely delicious! And a great dish to make ahead for the week.
You will need: butter, dried sage, garlic powder, olive oil, salt, garlic, wasabi powder and green beans.
Rinse the green beans and snap off the ends if need be. Then add them to a medium-sized bowl. Add the olive oil and toss, then set aside to marinate.
Add the garlic powder …
And the crushed sage …
And the wasabi powder.
Toss it about well until evenly incorporated.
Cut the garlic into ¼-inch pieces and set aside.
Heat a skillet over medium-high heat and add the green beans. Cook them for 5 minutes or so, tossing every so often.
Add the butter and garlic and toss well to ensure the garlic doesn’t burn.
Transfer to a plate and serve. This dish stored well for a week and was delicious when served cold or room temperature. It can be reinvented several times as well with the addition of cherry tomatoes, crumbled cheese or whatever other extras are in your refrigerator.
A delicious side dish with an earthy flavor.
- ½ pounds Fresh Fine French Green Beans (Or Regular Green Beans)
- 2 Tablespoons Olive Oil, Divided
- ½ teaspoons Garlic Powder
- ½ teaspoons Ground Sage
- ½ teaspoons Wasabi Powder
- ¼ teaspoons Sea Salt
- 4 cloves Garlic
- 1 Tablespoon Butter
Snap or cut the stem ends off the green beans, rinse them off and add to a medium size bowl. Add the olive oil (reserving about 2 teaspoons of olive oil for the skillet), garlic powder, sage, wasabi powder, and sea salt.
Toss the green beans until coated. Set aside. Slice the garlic into pieces about ¼-inch thick and set aside for a moment.
Heat a large skillet on medium heat. Add the green beans to the skillet and the reserved 2 teaspoons olive oil. Add the butter and garlic and stir (if using regular green beans, let them sauté in the pan for about 6 minutes before adding the butter and garlic). Continue stirring.
Keep stirring until the garlic starts to turn a light brown or golden color (about 6 minutes) which is about the time when the green beans should be done. If the garlic is cooking too fast and starting to turn a dark brown color, turn the heat down just a bit. Some of the thinner green beans should be a little soft while others should be a bit crisp. Try a quick sample and salt to taste.
Serve hot right out of the skillet as a side dish.
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.