1 pound fresh
green beans, trimmed
½
teaspoon salt
4 tablespoons
butter
2 tablespoons
fresh Summer Savory, minced
Salt and fresh
ground pepper
Cover and cook green beans with a small amount of salted
water until crisp-tender. Drain and
rinse with cold water. Melt butter in
saucepan. Add Savory and beans. Cook for 2 to 3 minutes and serve hot. Season to taste.
Yield: 4
servings.
Harvest and preparation – For fresh use, harvest young
tender stem tips. Gather early in the
morning, just after the dew has evaporated and before the sun is hot. Discard tough stems. Place tips in a colander and rinse under cold
running water. Pat dry
with paper towels. Stack stem
tips together. Cut very thin slices with
a sharp knife.