Green beans with sausage mince and fennel

Ingredients:

• 6 tablespoons extra-virgin olive oil
• 0.9 kg green beans, ends trimmed
• 220 g raw hot Italian sausage, casings removed
• 1 small red onion, thinly sliced
• 1 small fennel root, halved, core removed and very thinly sliced ​​+ chopped fennel greens for serving
• 2 teaspoons fresh thyme

Preparation:

1. Heat 2 tablespoons olive oil in a large skillet over high heat. Add half of the green beans and season generously with salt and black pepper. Cook, undisturbed, until they begin to brown, about 3 minutes. Stir 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; transfer them to a baking sheet and wipe out the skillet.
2. Add the remaining 2 tablespoons of olive oil and the sausage to the skillet. Cook over medium heat, breaking up the sausage with a spoon, until darkened, 4-5 minutes. Transfer 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, 4-5 minutes.
3. Return the beans and meat to the pan and stir; season with salt and pepper to taste. Transfer to a serving platter and sprinkle with fennel fronds.
   
   

   Note

   
   You can prepare the dish up to 4 hours in advance; cover and refrigerate. Reheat in the oven at 150°C (300°F); sprinkle with fennel fronds before serving.