Ingredients

Method

• 700 g green beans, trimmed
• 460 g tender broccoli stems
• 150 g salted butter
• 1 bunch sage, leaves picked
• Sea salt and freshly ground black pepper

Method

Ingredients

Cook the beans and broccoli in salted boiling water for 2 minutes, or until tender. Drain and refresh under running cold water. Set aside.

Place the butter in a frying pan over a medium heat and stir until melted. Add the sage leaves and gently cook for 3 to 4 minutes, until crispy.

Add the beans, broccoli, sea salt and pepper, and toss to heat through.

Arrange on a plate and spoon over the sage butter to serve.