We are T-minus just a few days until Thanksgiving and I’ve got one more holiday side dish to share. Green Beans with Brown Butter Garlic-Sage Breadcrumbs is a 1 skillet, 20 minute, anti-green bean casserole recipe that’s equal parts fresh and fast, and decadent — on account of the aforementioned garlic-buttery breadcrumb topping, of course! This is a can’t-miss, quick and easy side.
One Skillet Side Dish
Everyone knows oven space is at a premium on Thanksgiving. You’ve got a big ol’ bird taking up the majority of the real estate, plus there’s potatoes and gluten free stuffing of course. Enter Green Beans with Brown Butter Garlic-Sage Breadcrumbs, made entirely in one skillet. I personally love my gluten free Green Bean Casserole but will admit this is a nice fresh alternative featuring fresh green beans which a touch of decadence from homemade breadcrumbs toasted in brown butter with sage and garlic. This recipe makes enough for four people to have 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 use.
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 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 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. They are entirely too easy to nibble on!
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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