Green Beans With Sunflower Seed Kernels
|Unsalted butter||1⁄4 Cup (4 tbs)|
|Dried marjoram||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Chervil||1⁄2 Teaspoon, dried|
|Savory||1 Pinch, dried|
|Dried thyme||1 Pinch|
|Green beans||1 Pound|
|Chopped parsley||1 Tablespoon|
|Chopped chives||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Sunflower seed kernels||1⁄4 Cup (4 tbs)|
Melt butter in a small saucepan and add marjoram, basil, chervil, savory, and thyme.
Wash beans, remove ends, and break into 1-inch pieces.
In a large skillet, add just enough water to cover the bottom of the pan and bring to a boil.
Add parsley, chives, garlic, and beans and cook until beans are just tender crisp.
Pour off excess water.
Add herb butter and sunflower kernels.
Stir to coat beans and toss over medium heat a few minutes, until well mixed.