Adapted from Cooking Light, October 2008. The recipe also works well with asparagus, sugar snap peans or broccoli florets.
2 lbs. green beans, trimmed
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
1/4 teaspoon dried savory
Pinch of kosher salt
1/4 teaspoon black pepper
1. Cook beans in boiling water 5 minutes or until crisp-tender. Drain and rinse with cold water; drain.
2. Melt butter in a large nonstick skillet over medium-high heat. Cook 1 minute or until lightly browned. Add beans, juice and savory to pan, tossing to coat. Sprinkle with salt and pepper. Makes 8 servings.

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