Jerry Traunfeld, author of The Herbfarm Cookbook (Scribner), says, "Vegetables that are very fresh and picked at the perfect time are delicious cooked very simply. Just boil or steam them and serve with a little butter and maybe a sprinkling of tarragon, chervil or basil." Or savory, or oregano, as in this recipe.

Ingredients

　　salt

　　1 lb fresh green beans, trimmed and cut into 2-inch lengths

　　2 oz regular or turkey bacon, finely diced

　　2 cloves garlic, peeled and minced

　　2 tbsp chopped fresh savory (or fresh oregano)

　　Bring a large pot of water to a boil; add salt. Drop beans in water and cook 3 minutes, then drain in colander. In a large skillet, cook bacon over medium-low heat, stirring until it renders most of its fat and is nearly crisp. Pour off all but 1 tbsp fat. Add garlic to skillet and cook over medium-low heat for 30 seconds, stirring constantly. Raise heat, add beans and savory and toss 1 to 2 minutes to blend flavors. Season with pepper and salt, if needed.

Nutrition Per Serving

　　6 g fat (2 g saturated fat)

　　11 g carbohydrates

　　6 g protein

　　#### Nutritional analysis provided by Self