If you have the patience to sauté this side dish, it is well worth the wait! This has been a favorite every time I’ve made it, so definitely make it a point to try this!
Also, don’t be frustrated if the veggies don’t start to brown according to the time in the recipe. First time I made this side, it took a lot longer than expected because of the stove top and pan I used. Feel free to increase the heat of the stove if you’re not using a gas stove. Enjoy!
Active Time: 40 minutes
Total Time: 40 minutes
4 to 5 oz sweet onion
1 ½ tablespoons extra-virgin olive oil
6 oz green beans, trimmed and halved
8 to 10 medium fresh sage leaves
½ teaspoon Kosher salt, and more if needed
1 tablespoons fresh orange juice
- Cut the onion in half lengthwise, trim the ends, and peel it. Cut each half lengthwise into ½-inch wide slices, angling your knife toward the center of the onion with each cut (a radial cut). Discard any very thin or small pieces of onion.
- In a 10-inch straight-sided sauté pan, heat the 1 ½ tablespoons olive oil over medium heat.
- Add the onion, green beans, sage leaves, and ½ teaspoon salt. Using tongs, stir and flip the vegetables to coat them well with the olive oil. Reduce the heat to medium-low.
- Cook, stirring and tossing the vegetables with tongs only occasionally at first, but more frequently as browning begins, until the vegetables are very well browned and tender, 20 to 24 minutes. The bottom of the pan will be very brown, too. (As you’re stirring, brush the vegetables back and forth over the browned spots on the bottom of the pan—the onion will release juices, which help release the browned bits.)
- Remove the pan from the heat, add the orange juice, and stir vigorously with a wooden spook to scrape up the browned bits from the bottom of the pan. Taste and season with more salt if necessary. Transfer the vegetables to a serving dish or dinner plates.
How It Should Look
Per serving: 129 Calories; Fat 10.7 g (Sat 1.5 g); Cholesterol 0 mg; Sodium 148.1 g; Carbohydrates 9.3 g; Fiber 2.1 g; Protein 1.5 g.