I love herbs–especially those that are not too common. That’s why I always plant summer and winter savory when I can find it. Savory has a flavor described as a cross between thyme and marjoram, so feel free to substitute one of those herbs if necessary. Savory also has many health benefits, which are discussed in my post Savory under Herb Highlights.
Green Beans and Potatoes with Savory (or Thyme)
This recipe is a classic European pairing of savory with beans and potatoes, and it's a wonderful summer side dish for home meals or parties.
Peel onion and cut in half. Slice into half rounds. heat olive oil in a large skillet over medium-low heat. Add onion and stir. Turn heat down to low if needed to slowly cook onion without burning, about 5 minutes.
While onion cooks, trim green beans by snapping or cutting off the stem and breaking or cutting in half. When onion is soft and sweetly fragrant, add green beans and stir to coat with oil. Add about 1 teaspoon water, then cover and steam until crisp-tender.
Also while onion cooks, prepare potatoes. Using potatoes with thin skin like red or Yukon Gold, keep the peeling intact and cut into 1/4-inch-thick slices. Place in a steamer and steam until just tender, about 5 minutes.
Chop fresh herbs then add to skillet when beans are done along with butter, vinegar, and Aminos. Stir well.
Remove from heat and add steamed potatoes. Toss gently. Season with salt and pepper and more vinegar and/or Aminos, to taste.