Mother Earth Living

A Farewell Feast: Savory Green Beans

Both winter and summer savory are delicious with beans of any kind.
By Susan Belsinger
September/October 2004
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Summer and winter savory give an extra kick to this green beans recipe.
Photo By Joe Coca


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Savory Green Beans
Serves 4 to 6

Both winter and summer savory are delicious with beans of any kind. Summer savory is not quite as hot and pungent as winter savory, so adjust the seasoning accordingly.

1 1/2 pounds small green beans, about 1/4 inch thick and
3 to 4 inches long
2 tablespoons olive oil
6 to 8 sprigs summer or winter savory, leaves roughly chopped
1 to 2 cloves garlic, pressed or minced
Salt and freshly ground pepper
1/2 lemon

1. Trim and clean the beans. Pan-steam them in lightly salted water or a steamer until just tender. Drain and put back in the pan.

2. Add the oil, savory, garlic, salt, and pepper. Toss the beans and cover for 5 minutes. The heat of the beans will cook the garlic slightly and will absorb the flavor of the herbs.

3. Serve immediately or at room temperature. Squeeze a little lemon juice on the beans if desired.








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