Ingredients:

  • 8 oz (225g) speck, diced
  • 1 medium (110g) yellow onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 1.5 lbs (680g) fresh green beans, trimmed
  • 1 tsp (1g) dried summer savory
  • 1/2 cup (120ml) chicken broth
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Place the diced speck in a cold skillet over medium heat. Sauté slowly, stirring occasionally, until the fat has rendered out and the meat is mahogany-colored and crisp. Use tongs to remove the crispy bits to a plate, leaving the liquid fat in the pan.
  2. Add the diced onion to the hot speck fat. Cook for 3–5 minutes until translucent and starting to brown at the edges. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Increase the heat to medium-high. Toss in the trimmed green beans and stir-fry for 3–5 minutes until small, charred blisters form on the skin.
  4. Sprinkle the summer savory, salt, and pepper over the beans. Pour in the chicken broth and immediately cover the skillet with a lid. Steam for 3–5 minutes until tender but snappy. Remove the lid, stir the crispy speck back in, and serve.