Ingredients:

  • 6 oz smoked turkey, diced into small cubes
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 lb fresh green beans, trimmed and patted completely dry
  • 1/4 cup low-sodium vegetable broth
  • 1 tbsp apple cider vinegar
  • 1 tsp brown sugar
  • 1 tsp whole-grain mustard
  • 1/2 tsp dried summer savory
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Place the diced smoked turkey and 1 tbsp olive oil in a cold 12-inch skillet and turn the heat to medium. Sauté for 5–7 minutes until the fat has rendered and the turkey is golden brown.
  2. Add the diced onions to the skillet and cook for another 5 minutes until they are translucent and softened.
  3. Increase the heat to medium-high. Add the trimmed green beans to the pan and toss in the smoked turkey fat for 3–4 minutes until they develop small, charred blister marks and a vibrant green hue.
  4. Stir in the brown sugar and whole-grain mustard, coating the beans thoroughly.
  5. Pour in the low-sodium vegetable broth and apple cider vinegar. Immediately cover the pan with a tight-fitting lid and reduce heat to medium-low. Steam for 5–8 minutes until the beans are tender when pierced with a fork but still retain a distinct snap.
  6. Remove the lid and increase the heat to medium for 1–2 minutes to evaporate excess liquid, leaving a glossy glaze.
  7. Stir in the summer savory, salt, and black pepper, then remove from heat immediately.