Happy Monday, everyone, I hope you had a wonderful weekend – did it go by as quickly for you as it did for me?!
The temperatures plummeted on Friday so we stayed mostly indoors catching up on laundry, watching football, and snuggling with this jolly little fellow (who lost all the hair on top of his head, poor thing!) Funny how a weekend like this in the summer or fall, when there’s so much see and do, would feel like such a waste but once it gets cold outside I don’t want to be anywhere but home. Ben practically had to drag me to the car on Saturday night to go out for dinner. I was SURE it had to be close to 9pm, but it was in fact…5:30. When does daylight savings time begin again?
At any rate, here we are T-minus 3 days until Thanksgiving and I’ve got more holiday side dishes on the brain! Normally I don’t post a ton of holiday-related content because, at least in my family, we tend to eat the same dishes every year, but I’ve been super inspired these past couple of weeks! I’m taking Gluten-Free Dinner Rolls and Best Ever Wild Rice Stuffing to my parent’s house on Thursday, and will be making Green Beans with Brown Butter Garlic-Sage Breadcrumbs for the meal we’ll be hosting for Ben’s family on Saturday. Ben has already declared this one skillet, 20 minute, anti green bean casserole “THE HOTNESS!” and I could not agree more!
Everyone knows oven space is at a premium on Thanksgiving. Of course you’ve got a big ol’ bird taking up the majority of the real estate, plus if there’s rolls, potatoes, and Mom’s famous stuffed apples waiting in line, there’s not going to be much room for anything else. Enter Green Beans with Brown Butter Garlic-Sage Breadcrumbs, made entirely in one skillet, so no oven space? No problem!
I developed this recipe with Ben in mind. The man loves him some green beans, especially on a holiday, but doesn’t do creamy dishes like green bean casserole. Well I killed two birds with one stone because not only is this dish so much faster to make than green bean casserole, but it’s still got a ton of crunch thanks to homemade breadcrumbs toasted in brown butter with sage and garlic on top – because raise your hand if you only eat green bean casserole for the crispy fried onion topping?! ? Ben and I were legit fighting over the last crumb (spoiler alert: I won…only because he was holding a baby – HA!)
Anyway, this recipe makes enough food for four people to have pretty decent sized scoops on their plate, but feel free to double or triple if you’re feeding a crowd. Saute the crispy breadcrumb topping in a skillet then cook the green beans in the same pan – combine, and voila. A fabulous and delicious Thanksgiving side dish!
Start by tearing up 3 slices gluten-free bread OR 2 slices regular bread if you don’t need to eat gluten-free (GF bread is smaller than normal bread slices,) then add to the bowl of a food processor and pulse until you have coarse bread crumbs. I always have a loaf or 7 of Canyon Bakehouse Mountain White Bread in the house, which is what I used.
The bread crumbs will shrink as they toast so don’t be worried if you have bigger pieces of crust for example. It will all even out in the end!
Next melt 3 Tablespoons butter in a large, 12″ skillet over medium heat. When the butter starts to foam, swirl the skillet until the butter turns light golden brown, 2-3 minutes. Add 1 clove pressed or minced garlic then saute for 30 seconds (browned butter + garlic = ?) and then add the breadcrumbs plus 1 Tablespoon chopped fresh sage and a big pinch of salt.
Saute until the breadcrumbs turn golden brown and are highly crunchy, 10-12 minutes, then scrape onto a plate and set aside. Breadcrumbs = done!
Take it from me and stash the breadcrumbs out of sight. Between Ben and ok, me too, there was hardly enough leftover to top the green beans – these crispy sage breadcrumbs are INSANE!!!
Return the skillet to the heat then turn it up just a touch and add 1-1/2 Tablespoons extra virgin olive oil. Once the oil is hot add 12oz trimmed green beans, season with lots of salt and pepper, then saute until the green beans begin to blister, 5 minutes. Add 2 Tablespoons water to the skillet then turn the heat back down to medium and place a lid on top. Saute with the lid on, shaking occasionally, until the green beans are al dente, another 5-7 minutes, then transfer to a serving platter.
Top the green beans with the breadcrumbs, or let everyone plate their own beans then pass the breadcrumbs so they can take as much or as little (emphasis on AS MUCH) as they want. I know you’ll absolutely love this light and easy green bean dish this holiday season – enjoy!
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Green Beans with Brown Butter Garlic-Sage Breadcrumbs
Green Beans with Brown Butter Garlic-Sage Breadcrumbs are made in 1 skillet and in 20 minutes. Serve as a beautiful and flavorful, gluten-free holiday side dish!
- 3 Tablespoons butter
- 1 clove garlic, pressed or minced
- 3 slices gluten-free bread OR 2 slices regular bread if dish does not need to be GF (GF bread is smaller than regular bread)
- 1 Tablespoon chopped fresh sage
- salt and pepper
- 1-1/2 Tablespoons extra virgin olive oil
- 12oz trimmed green beans
- 2 Tablespoons water
- Tear bread into pieces then add to a food processor and pulse until you have coarse breadcrumbs (see photos above.) Set aside.
- Melt butter in a large, 12” skillet over medium heat. Once butter starts to foam, swirl the skillet until the butter turns golden brown, 2-3 minutes. Add garlic then saute for 30 seconds. Add breadcrumbs and fresh sage then season with salt and saute until breadcrumbs are crispy and browned, 10-12 minutes, stirring frequently. Transfer breadcrumbs to a plate then set aside.
- Return skillet to stove then turn heat up just a touch and add extra virgin olive oil. Add green beans, season with salt and pepper, then saute until the green beans begin to blister, 5 minutes. Add water then place a lid on top of the skillet, turn heat back down to medium, and then saute until green beans are tender, 5-7 minutes, shaking the skillet occasionally.
- Plate green beans then top with crunchy breadcrumbs and serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.