Lemon-Sage Green Beans with Garlic Breadcrumbs

Briefly blanched beans get a warm garlic-butter finish and a separate lemon-scented breadcrumb topping.

Ingredients

• 12 oz green beans, stem ends trimmed
• 12 cups water for blanching
• 1/2 cup kosher salt for blanching, plus 1/2 tsp for the skillet
• Ice and cold water for cooling
• 2 tbsp extra-virgin olive oil, divided
• 3 tbsp panko breadcrumbs
• Zest and juice of 1 lemon
• 2 garlic cloves, chopped
• 1 tbsp unsalted butter
• 2 tbsp finely chopped fresh sage
• Flaky sea salt, to finish if needed

Instructions

1. Cook and chill the beans. Bring the 12 cups water and 1/2 cup kosher salt to a boil. Prepare a bowl of ice water nearby. Add the beans for 30-45 seconds, then transfer them to the cold water. Drain thoroughly and pat dry; discard the blanching water.
2. Make the topping. In a small skillet over medium heat, stir the panko in 1 tbsp oil for 3-4 minutes, until lightly browned. Transfer to a dish and mix in the lemon zest.
3. Reheat without scorching. Warm the other tablespoon of oil in a large skillet over medium-high heat, stopping short of smoke. Add the drained beans, the remaining 1/2 tsp kosher salt, garlic and butter. Toss for about a minute; continue only as needed to warm the beans and soften the garlic.
4. Finish at the table. Turn off the heat and stir in the lemon juice and sage. Add the crumbs immediately before serving. Taste before adding flaky salt.

Notes

• This makes six small side portions from 12 oz of beans.
• The large first measure of salt seasons water that is discarded; do not put the full 1/2 cup into the finished vegetables.
• Keep the crumbs separate until serving so they stay dry. Refrigerate blanched beans if they are not going directly to the skillet.
• Panko contains wheat, and butter contains milk. Check product labels and cross-contact information for allergies.

Storage

Refrigerate leftovers in shallow covered containers at 40°F or below within 2 hours of cooking or preparation, or within 1 hour when the surroundings exceed 90°F. Use within 3-4 days. Reheat to 165°F throughout, adding a little water or the recipe liquid if needed; use a thermometer rather than time alone. Freezing the finished dish is not recommended for texture; the crumbs lose their crispness.

USDA cooling, storage and reheating guidance.

Attribution

Adapted from Erin French / TODAY.

These directions are independently written for a personal recipe collection. They are not the credited creator's text or endorsement, and no claim of physical recipe testing or additional reuse license is made.