Sizzled Green Beans with Crispy Prosciutto & Pine Nuts
Sizzling green beans in a little oil helps to bring out their natural sweetness. Prosciutto, pine nuts and lemon zest dress up the flavor without adding a lot of fat - a nice alternative to full-fat, creamy green bean casseroles.
Prep Time:
30 mins
Total Time:
45 mins
Servings:
8 servings, 3/4 cup each
Ingredients
-
2 pounds green beans, trimmed
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2 1/2 teaspoons extra-virgin olive oil, divided
-
2 ounces prosciutto, thinly sliced, cut into ribbons
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4 cloves garlic, minced
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2 teaspoons minced fresh sage
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1/4 teaspoon salt, divided
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Freshly ground pepper , to taste
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1/4 cup toasted pine nuts
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1 1/2 teaspoons freshly grated lemon zest
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1 teaspoon lemon juice
Directions
1.
Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes. Drain.
2.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel.
3.
Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans, garlic, sage, 1/8 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon salt and pepper.
Tips:
Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
MAKE AHEAD TIP: Prepare through Step 1 and refrigerate for up to 2 days.
Nutrition information
Calories 99, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Cholesterol 6 mg, Sodium 264 mg, Carbohydrate 10 g, Fiber 4 g, Protein 5 g, Potassium 196 mg. Exchanges: Vegetable 2,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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