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