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Green Beans with Sunflower Seed Kernels
Green Thumb Cookbook, edited by Anne Moyer---sent in by Eve
This recipe is an old friend I found 30 years ago. It's still my favorite way to fix green beans.
30 ml 2 T. vegan butter
2 ml1/2 tsp. marjoram
2 ml1/2 tsp. basil
2 ml1/2 tsp. thyme
pinch of savory
pinch of chervil
450 g1 lb. green beans
15 ml1 T. chopped parsley
15 ml1 T. chopped chives
1 clove garlic, minced
59 ml1/4 c. sunflower seed kernels
salt and pepper to taste
Melt the butter in a small pan or microwave dish. Add the marjoram, basil, thyme, chervil and savory.
Wash beans, remove ends, and break into 1-inch pieces.
In a large frying pan, 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 crisp-tender.
Pour off or boil off the excess water, add herb butter and sunflower kernels. Stir to coat beans, add salt and pepper to taste. Toss over medium heat a few minutes until well mixed.
I never seem to have all the herbs at once so I'm generous with whatever I have and it always turns out well.