The main ingredient--fresh-picked green beans
While we can still get fresh-picked green beans and fresh rosemary at markets and in our gardens, I thought I'd better post my favorite way of preparing them. This was also a favorite side dish at our restaurant.
Rosemary Green Beans makes six 1-cup servings
2 Tablespoons butter
1 Tablespoon olive oil
1/4 cup slivered almonds
1/2 cup sliced mushrooms
1 Tablespoon fresh rosemary (1-1/2 tsp dried)
1/4 teaspoon dill weed (dried)
1/2 tsp sugar
1/2 cup chicken broth or prepared boullion
6 cups fresh green beans, tips trimmed (cut, if desired)
--Melt and heat butter and olive oil in pan on stove. Add all but broth and beans and cook until mushrooms release their juices. Add broth, or boullion, and beans. Cook until beans are crisp-tender.