Family Recipes,Holiday Recipes,Side Dishes

Peppery green beans with sage and Parmigiano Reggiano by Anjuli

Posted on 10-19-08 · Tags: , , ,

Pepper green beans with sage and parmigiano reggiano

The spice of the pepper, savory crunchy sage, and nutty Reggiano make this the perfect side dish for a soup. The key, my mother learned, is that you need to take the sage leaves off and place them in a bowl, uncovered, so they remain crisp.

1 1/2 tablespoons oil
1 tablespoon ghee
1 pound of green beans, ends removed
A handful of sage leaves, washed
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 cup water w/ a pinch of baking soda
1/4 cup grated Parmigiano Reggiano

Heat the oil until hot but not smoking, and deep fry the sage leaves until they curl and turn dark but not burnt (1 minute). Take out and put aside. Add the the beans and saute. Cook for 1 minute. Add in ground black pepper. Add in the water. Lower the heat and cover until tender. Stir once in awhile and make sure there’s enough liquid. Cook for 8-10 minutes. Place in a serving dish and top with the Reggiano and then sage. Serve immediately.

Note: Adding baking soda into the water makes it alkaline which prevents the cell wall from breaking down, and leaching out the chlorophyll (and with it the color) into the water. Basically, it keeps your greens green.

Pepper green beans with sage and parmigiano reggiano

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  1. The Food Flunky wrote:

    Absolutely stunning colours!!! and such simple FRESH ingredients … I can image only a piece of simply grilled meat could do this justice … you wouldn’t want to detract from the fresh flavours!

    Tom aka The Food Flunky

    October 20th, 2008 at 5:02 pm
  2. an introduction and recipe links. « Ciao, chow, ciao! wrote:

    [...] peppery green beans with sage and parmigiano reggiano. so much more interesting than just steaming them. my other favorite way to cook green beans is by using a slow braise with white wine, tomatoes, and tons of garlic. so much flavor, and SO healthy for you. [...]

    December 5th, 2008 at 5:35 pm
  3. Thanksgiving untraditions | A Smart Mouth wrote:

    [...] recipes from last year to whet your appetite on this chilly Friday afternoon. Happy cooking…. Peppery green beans with sage and Reggiano Pumpkin bread pudding Cornbread stuffing with chestnuts, cranberries, and onions Winter salad with [...]

    November 20th, 2009 at 2:03 pm
  4. Michelle wrote:

    The alkaline in baking soda also destroys the nutritional value of the green beans.

    February 17th, 2010 at 2:11 pm
  5. Leslie's Garden wrote:

    This recipe is excellent. I did not bother with ther baking soda/wter for 2 reasons: tghe color was gorgeous just as it was and adding water to the beans would cause them to steam rather than carmelize. I made sure the sage leaves and beans were perfectly dried after rinsing them. Also make sure your oil (I used canola) is very hot (rippling but not smoking).

    July 26th, 2015 at 12:25 pm

What do you think?