Categories: Beans (Long), Side Dish

Ingredients

• 1 lb fresh green beans, trimmed and cut into 2 inch pieces
• 2 tablespoons butter or 2 tablespoons margarine 2 tablespoons olive oil
• 1/2 cup fresh sage leaf, chopped
• 4 ounces sliced fresh mushrooms
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 2 tablespoons white wine
• 1 teaspoon Worcestershire sauce
• salt and pepper

Directions

1. In a large saucepan, cook beans in boiling salted water for 10-12 minutes or until crisp-tender; drain.

2. Plunge into icewater; drain and set aside.

3. In a skillet, over medium-high heat, melt butter and add olive oil.

4. Saute sage 1 minute or until crisp and dark green.

5. Remove with a slotted spoon and set aside.

6. Add mushrooms and minced garlic to skillet; cook 2 minutes or until liquid evaporates.

7. Add green beans, tossing to mix.

8. Stir in broth, wine, Worcestershire sauce, salt, and pepper; cook for 5-10 minutes or until liquid is reduced by half.

9. Stir in sage just before serving.

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