Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
8 servings (serving size: 1 cup)

Try the same crisp-tender preparation with asparagus, sugar snap peas, or broccoli florets. Garnish with lemon slices.

How to Make It

Step 1

Cook beans in boiling water 5 minutes or until crisp-tender. Drain and rinse with cold water; drain.

Step 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.

Ratings & Reviews

Marcymarie102's Review

jodiemaki
August 26, 2012
Love this recipe! It is simple and delicious. After trying several green recipes, this is the only one we make and we love it!

jodiemaki's Review

JIMMIC
November 18, 2011
I make this regularly. The fresh lemon and savory are a great flavor combination. It's simple enough for a weeknight side dish yet delicious enough to serve to company. It works great with steamed carrots, too.

JIMMIC's Review

Marcymarie102
January 28, 2011
We qaurtered this recipe for two people. It did not have a lot of flavor. If I were to make it again I would increase the savory. Served with CL's Turkey Mini Meat Loaves and a premade twice stuffed bake potato.