Sizzled Green Beans with Crispy Prosciutto and Pine Nuts
Leah, an integral part of my “Test Kitchen” here, gets recipes emailed to her from her work’s wellness programs. She emails them to me when they sound good, and even though I almost always agree with her, I believe this was the first one that I’ve made.
Fresh beans were expensive at the store, so I opted for whole frozen green beans (Green Giant Selects, I believe, which seemed a little better quality than the store brand frozen veggies we usually buy). I also skipped the sage, and used thyme instead, because that’s what we had on hand. Finally, I halved the recipe you see below, and it was plenty for the three of us.
Sauteeing the green beans brings out just a touch of sweetness, and the prosciutto adds a tasty balance of salty flavor. The toasted pine nuts are delicious, too.
Even David ate his veggies that night, and he doesn’t care for green beans at all. I’m sure we’ll be making these again.
Sizzled Green Beans with Crispy Prosciutto & Pine Nuts
Adapted from, well, Leah’s email
- 2 pounds of green beans trimmed (I used frozen)
- 1 1/2 teaspoons of freshly grated lemon zest
- 1/4 cup of toasted pine nuts
- Freshly ground pepper to taste
- 1/4 teaspoon of salt divided
- 2 teaspoons of minced fresh sage (I used minced fresh thyme leaves)
- 4 cloves garlic minced
- 2 ounces of prosciutto thinly sliced, cut into ribbons
- 2 1/2 teaspoons of extra-virgin olive oil divided
- 1 teaspoon of lemon juice
- 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.
- 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.
- 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.