| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 tablespoons extra-virgin olive oil
- 2 pounds green beans, trimmed
- Kosher salt and freshly ground pepper
- 8 ounces hot Italian sausage, casings removed
- 1 small red onion, thinly sliced
- 1 small bulb fennel, halved, cored and very thinly sliced, plus chopped fronds for topping
- 2 teaspoons fresh thyme
Instructions
- Heat 2 tablespoons olive oil in a large skillet over high heat. Add half the green beans and season generously with salt and pepper. Cook, undisturbed, until starting to brown, about 3 minutes. Toss and continue cooking until tender, 3 to 4 minutes; transfer to a rimmed baking sheet. Add another 2 tablespoons olive oil to the skillet and repeat with the remaining green beans; add to the baking sheet and wipe out the skillet.
- Add the remaining 2 tablespoons oil and the sausage to the skillet. Cook over medium-high heat, breaking up the meat, until lightly browned, 4 to 5 minutes. Remove with a slotted spoon to the baking sheet with the green beans. Add the red onion, fennel and thyme to the skillet, season with salt and cook, stirring, until softened, 4 to 5 minutes.
- Return the beans and sausage to the skillet and toss; season with salt and pepper. Transfer to a serving dish and top with fennel fronds.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 235 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 22 mg |
| Sodium | 426 mg |
Reviews
This was such a comfort dish. I didn’t have fresh green beans so I used frozen. It was still delicious. I Loved it hot or cold.
Excellent recipe! Used it for Thanksgiving. Great with Sausage but could be prepared without using any sausage or less than in recipe.