This recipe was inspired by one of my favorites ways that I used to enjoy preparing pasta. When I got a large bag of fresh green beans and sage in my CSA one week, the idea was born!
4 cups fresh green beans
3/4 cup raw walnuts
1 Tbs ghee
10-12 fresh sage leaves
Put beans in a colander and wash. Cut off top stem, if it’s still connected and halve any beans that may be extra long.
Toast walnuts in a large skillet on low to medium heat until toasted & fragrant, about 5 minutes. When cool, coarsely chop.
Steam green beans until tender-crisp, about 5 minutes
Put ghee is a large sauté pan & cook over medium heat until it turns a light brown, about 4 minutes. Remove from heat and add sage leaves. Cook a few minutes until they crisp up and butter darkens a little more. Add steamed green beans and toss to coat with ghee & sage. Add toasted walnuts and toss to coat again. Add sea salt to taste. Makes 2(large)-4(side dish) servings
This recipe is gluten-free, soy-free, grain-free, paleo, vegetarian and Whole30 compliant