I grilled pork chops coated with maple syrup, fresh sage, grainy and Dijon mustard the other night and in surveying the fridge I decided to created this Sage Green Beans with Mushrooms and Apples to go with it. Don’t you love a little taste of apples with pork? Sweet potato oven fries rounded out the meal but this green bean side dish is something I know I’ll be making often.
I can see it as a great side with our Thanksgiving and Christmas turkey, any time I make pork chops, pork tenderloin or my REALLY special occasion Crown Roast of Pork. I’ll also whip it up with a homey roast chicken. I hope you will give it a try. Read on for the recipe.
Sage Green Beans with Mushrooms and Apples
Time: 15 minutes
Yield: 4 – 6 servings as a side
Equipment: chopping board, knife, sauté pan, wok or deep skillet with a lid
- 1 teaspoon butter
- 1 teaspoon olive oil
- 2 teaspoon fresh sage, cut in ribbons (chiffonade)
- 1 shallot, sliced lengthwise
- 2 cups brown mushrooms, stemmed and halved
- 2 – 3 cups green beans, cut in bite-size pieces
- 1 Golden Delicious apple, cored and sliced lengthwise
- Salt and Pepper to taste
- fresh sage to garnish
- Heat a pan over medium heat and melt the butter in the olive oil, add the sage followed by the shallot and mushrooms and cook until the shallot is translucent.
- Stir in the green beans and cover with a lid for about 3 minutes.
- Stir in the apple and cook 2 – 3 minutes more.
- Transfer to a serving dish, sprinkle with salt and pepper to taste and top with some fresh sage.
- Enjoy with your favourite pork and poultry dishes.