SAUTEED APPLES WITH BROWN BUTTER AND SAGE

Deeply savory and a bit sweet, these apples are best served with roast chicken, pork chops or tenderloin, or on toast that you’ve slathered with either goat cheese or ricotta cheese. For a sweeter take on this dish, see the variation.

4 tablespoons (1/2 stick) unsalted butter

1 pound apples, cored and cut into thin wedges

1/2 teaspoon kosher salt

1 tablespoon minced fresh sage

Melt the butter in a large nonstick skillet over mediumhigh heat. Cook further, for about 2 minutes, until it turns light brown.

Add the sliced apples, then scatter the salt and sage over them. Cook for about 8 minutes, stirring occasionally, until the butter is dark brown and the apples are softened, reducing the heat to medium, as needed, to keep the fruit from scorching.

Serve right away. Serves 4.

Variation: To make Sauteed Apples With Brown Butter, Ginger and Brown Sugar, swap out the sage for a tablespoon of minced fresh ginger root, and add 3 tablespoons light brown sugar and a shake of ground cinnamon. Serve warm, over vanilla ice cream or on top of oatmeal.

Per serving: 160 calories, 0 grams protein, 16 grams carbohydrates, 12 grams fat, 7 grams saturated fat, 30 milligrams cholesterol, 140 milligrams sodium, 3 grams dietary fiber, 12 grams sugar

PHOTOS BY GORAN KOSANOVIC FOR THE WASHINGTON POST