My mother’s garden always produces a ton of green beans in the summer time so everytime we go to her house we return with an abundance of green beans. I’ve learned to make several different recipes that help us use the green beans but this one is the best. Brown butter beans are so easy to make. Plus it’s hard not to like anything with brown butter on it.
The green beans are cooked and then shocked in ice water to stop the cooking and keep the tender but crisp. The brown butter is heated in a skillet with a little bit of fresh sage and then salt, pepper, more sage, and lemon juice is added to the mix. The lemon gives the brown butter sauce an added hint of citrus which gives it a wonderful flavor.
Brown Butter Green Beans (adapted from Good Housekeeping) 1 pound green beans, trimmed 3 T. butter 1 T. fresh sage leaves 1/2 t. lemon juice salt and pepper
1. Heat a large saucepan filled with water to a boil. Add 1 t. salt to the water and then cook the green beans for 5-7 minutes or until then are tender crisp. Drain the beans and then transfer them to a bowl of ice water. When they are cool drain the green beans again.
2. In the same saucepan heat the butter and half of the sage over medium heat. Cook 3-5 minutes or until the butter has just browned, stirring and scraping the bottom while cooking. Add the green beans and cook for an additional 2 minutes, stirring to coat the green beans with the butter.
3. Remove the green beans from heat and add in the lemon juice, remaining sage leaves, salt, and pepper. Toss to coat. Serve hot.