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.
