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By Cindy Hodkin
Cooking Instructor, Reformed attorney – now food writer via her column, Sifted.


1-pound fresh or frozen string beans
2 sprigs of thyme
1/2-cup fig jam
Strips of peel of 1 lemon (optional)
Salt (Malden if available)


Generously salt and steam string beans for about 5 minutes with a sprig of thyme. Drain water and toss beans with fig jam and lemon peel. (if using string beans with braciole recipe, use half the jam, you can add more as you like.) finish with a sprinkle of Malden salt


Questions: Contact Cindy at

Recipe: Kosher, parve, side dish

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