Green Beans With Sunflower Seed Kernels
|Butter||1⁄4 Cup (4 tbs)|
|Dried marjoram||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Chopped parsley||1 Teaspoon|
|Chopped chives||1 Teaspoon|
|Dried savory||1⁄8 Teaspoon|
|Dried thyme||1⁄8 Teaspoon|
|Green beans||1 Pound|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), chopped|
|Boiling water||1 Cup (16 tbs)|
|Sunflower seed kernels||1⁄4 Cup (4 tbs)|
|Ground black pepper||To Taste|
1. Mix the butter with marjoram, basil, chervil, parsley, chives, savory, and thyme.
2. Wash beans and remove the ends. Put the onion and garlic in boiling salted water (the water should only just cover the bottom of the pan) in a large skillet. Add the beans, cover, and cook until crisp-tender.
3. Pour off the excess liquid. Add the herb butter and sunflower seed kernels and swirl around to melt the butter. Add salt and pepper to taste and toss over medium heat for 1 minute.