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.
Make Ahead Tip: Prepare through Step 1 and refrigerate for up to 2 days.
- 2 pounds green beans, trimmed
- 2 1/2 teaspoons extra-virgin olive oil, divided
- 2 ounces prosciutto, thinly sliced, cut into ribbons
- 4 cloves garlic minced
- 2 teaspoons minced fresh sage
- 1/4 teaspoon salt, divided
- Freshly ground pepper, to taste
- 1/4 cup toasted pine nuts
- 1 1/2 teaspoons freshly grated lemon zest
- 1 teaspoon lemon juice
- 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.
Bring a large pot of water to a boil. Add the 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 the 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 the pine nuts, lemon zest and the prosciutto. Season with the lemon juice, the remaining 1/8 teaspoon salt and pepper.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
99 calories; 5g total fat; 1g total saturated fat; 6mg cholesterol; 264mg sodium; 10g carbohydrates; 4g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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