- 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
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.