This is a little something that I just made up.  Because the holiday season is pretty much upon us, I have been researching all kinds of seasonal recipes.  Sage, apples, citrus, pomegranate, are all the rage these days and it gave me the inspiration to do this!  This apple thing is really good and could be put on anything.  I also put it on roasted Brussels sprouts and that was amazing so I encourage you to play around with it for sure.

L1020280 - Apple-icious Green Beans

The combination of sage, apples and butter just screams fall to me!

I’ve never actually fried sage before so I wasn’t sure if it was going to crisp up like I wanted it too.  I was also sorta torn about using butter.  If I used something else, it would be vegan and I am trying to learn more ways to cook vegan.  However, one of the things that bothers me about a lot of vegan cooking is how much processed food is in it.  I want to eat as naturally as possible and I’m not comfortable eating stuff that has been processed into oblivion.  And so many of the vegan products contain soy, which I don’t like.  Like, why is there soy in a butter substitute?!?!?!  I am still trying to find fat and binding substitutes that aren’t soy and don’t contain a boatload of things I can’t pronounce and it’s tough.  If you know of any, please leave it in the comments!!  It’s definitely an adventure but in the meantime, butter actually feels more healthy.

L1020281 300x300 - Apple-icious Green Beans L1020282 300x300 - Apple-icious Green Beans

The sage crisped up perfectly!!  And I did some QA taste testing and it was delicious!!  I think I could just eat sage chips as a snack.  The butter also browned in the process which was a happy accident to be honest.  I wasn’t going for brown butter but when it started to give off that tell tale nutty aroma I was like “oh shit, brown butter… why didn’t I think of that?”  The apples were tossed into the sage infused brown butter and got nice and toasty on the edges.  I could have stopped there but added the vinegar and Calvados, which add a nice bright acidity.  I was pretty pleased with myself.  I sauteed the beans separately with the spring onions, which could have been a stand alone dish, but when it joined forces with the apple business, it was even better.

L1020225 300x300 - Apple-icious Green Beans L1020231 300x300 - Apple-icious Green Beans

I don’t have a lot of experience cooking with red spring onions but they were so pretty and fun to use.  I caramelized the white and purple bottoms and then used the green stalks to flavor the Butternut Squash and Black Bean Stew.  I try to waste as little as possible when I cook!

L1020246 - Apple-icious Green Beans

These green beans were a little starchy. I don’t know if it’s because they are a little later in the season or what but it’s interesting to see how the flavors can change throughout the year.

This recipe doesn’t make a huge portion but it should double pretty easily if you want to make a meal out of it.  Also, I’m for real about suggestions for a butter substitute that doesn’t contain soy.  If you know of something, holler at me in the comments!!!


Delightful Recipe

Serves 2-4


  • 1 bunch of fresh sage, 1 Tablespoon chopped and 4-5 whole leaves
  • 2 small apples or 1 large, cored and cut into small 1/4 inch cubes
  • 2 Tablespoons of salted butter
  • 2 Tablespoons of apple cider vinegar
  • 2 Tablespoons of Calvados
  • 1 pound of fresh green beans, trimmed and cut on the bias into 2 inch pieces
  • 5 red spring onions, bottom parts finely chopped
  • 1/4 cup of water
  • Olive oil
  • Salt and Pepper
  • Heat 2 Tablespoons of olive oil over medium high heat until shimmering and then add in the red spring onions.  Cook until starting to brown at the edges, add green beans and sautee until the green beans have a little char on them.  Lower the heat to medium low, add the water and cover the saute pan with a lid.  Let the veggies steam for 10 minutes and then remove the lid to let the water evaporate.  Add salt to taste.
  • Heat the 2 Tablespoons of butter over a medium skillet until melted and starting to bubble.  Add whole sage leaves and fry on each side for a minute.  They should be nice and crispy and the butter should be beginning to brown.
  • Remove the crispy sage leaves to a paper towel and then immediately throw the apple bits into the skillet along with the chopped sage.  You don’t want the butter to burn!  Turn the heat up a little to medium high and let the apples brown in the butter.  When the apples have started to brown pour in the vinegar and Calvados.  Let the sauce reduce by half and then remove from the heat.
  • Put green beans on a platter and then pour over the apple mixture.  Garnish with fried sage leaves.  Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Book Course