Haricots Verts Breton

Or...Green Beans, Breton Style. Don't you love the lilting syllables tripping off the tongue? The green beans at the farmer's market looked very nice on Monday, so tonight along with some marinated flank steak grilled, we had the beans from Susan Hermann Loomis' cookbook " French Farm House Cookbook."

Green Beans, Breton Style

Sea salt

2 pounds ( 1 kg) green beans, trimmed and checked for strings

1 cup loosely packed flat-leaf parsley leaves

1 clove garlic, minced

1 tablespoon fresh summer savory leaves (optional)I used thyme.

1 tablespoons lightly salted butter

Freshly ground pepper

Bring a large pot of salted water to a boil and cook the beans until tender, not more than 5 minutes. Transfer to ice water and when cool, drain and pat dry.

Mince the parsley and garlic and savory together. (I did not have savory, but substituted thyme)

In a large skillet, melt the butter and add the beans and saute' until hot through, 2 to 4 minutes. Stir in the garlic mixture and continue sauteing until you can smell the garlic cooking, 1 to 2 minutes. Season with salt and pepper, toss and transfer to a warmed bowl.

This was a lovely dish for these fresh green beans and will be used again.