Garlic, Wasabi and Sage Green Beans

by Nancy

These garlic, wasabi and sage green beans make a delicious side dish and are ready in 20 minutes.

Whenever I have wasabi paste on my sushi it burns right through my nose, makes my eyes water, and I think steam may even come out of my ears.

So, what do I do after this happens?

Well of course I eat another piece of sushi slathered with wasabi paste and it happens all over again.

If you like horseradish on top of prime rib you probably know the feeling in your nose.

About this Recipe

I found some fine French green beans in the produce department and the first thing that came to mind was sautéing them with garlic and ground sage.

Wasabi powder turned out to be the perfect complement to give just a little heat to the dish, and also add a delicious earthy flavor similar to the sage.

Garlic Wasabi and Sage Green Beans on plate

Just a bit of browned butter adds a hint of sweet and ties the wasabi and sage flavors together nicely.

Since fresh French green beans aren’t always available in the store, fresh regular green beans should work nicely with this recipe too.

They would just need to be sautéed a bit longer.

These garlic, wasabi and sage green beans make a delicious side dish.

Let’s check out the ingredients.

Garlic Wasabi and Sage Green Beans ingredients

Fresh French green beans if available (or regular green beans), garlic, ground sage, wasabi powder, granulated garlic, butter, salt, and olive oil

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Green Beans

Snap or cut the stem ends off of the green beans and rinse them off.

Add them to a medium size bowl.

To the bowl, add olive oil…

…granulated garlic…

…salt…

…ground sage…

…and wasabi powder.

Toss the green beans until coated.

Set aside.

Garlic

Slice the garlic into pieces about 1/4 of an inch thick.

And set aside for a moment.

Sauté

Heat a large skillet on medium heat.

To the skillet add the green beans.

Drizzle olive oil on top of the green beans.

To the pan, add butter, garlic and stir.

If using regular green beans, let them continue to sauté for 6 more minutes before adding the butter and garlic.

Keep stirring until the butter and garlic starts to turn a light brown or golden color (about 6 minutes) which is about the time when the green beans should be done.

Serve

If the garlic is cooking too fast and starting to turn a dark brown color, turn the heat down just a bit.

Some of the thinner green beans should be a little soft while others should be a bit crisp.

Try a quick sample and salt to taste.

Serve

Serve warm.

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Garlic, Wasabi and Sage Green Beans

An easy side dish that's ready in 20 minutes.

4.7 from 3 votes

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Yield: 3 Servings

Prep: 10

Cook: 10

If using regular green beans add cooking time:: 6

Total: 26

Ingredients

1/2 pound fresh fine French green beans or regular green beans
5 cloves garlic peeled and sliced lengthwise into 1/4-inch thick pieces
2 tablespoons olive oil for the green beans
1/2 teaspoon granulated garlic
1/2 teaspoon ground sage
1/2 teaspoon wasabi powder
1/4 teaspoon salt
1 tablespoon butter
2 teaspoons olive oil for the skillet

Instructions

Green Beans:

Snap or cut the stem ends off of the green beans, rinse them off and add them to a medium size bowl.
The the bowl, add olive oil, granulated garlic, sage, wasabi powder, and salt.
Toss the green beans until coated. Set aside.

Sauté:

Heat a large skillet on medium heat. Add the green beans to the skillet.
Drizzle 2 teaspoons of olive oil on top of the green beans.
To the pan, add butter, garlic and stir. If using regular green beans, let them continue to sauté for 6 more minutes before adding the butter and garlic.
Keep stirring until the butter and garlic starts to turn a light brown or golden color (about 5 minutes) which is about the time when the green beans should be done.
If the garlic is cooking too fast and starting to turn a dark brown color, turn the heat down just a bit.
Some of the thinner green beans should be a little soft while others should be a bit crisp. Try a quick sample and salt to taste.