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Thursday, October 2, 2008

Sizzled Green Beans with Crispy Prosciutto and Pine Nuts


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 pepperto 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 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.

I love green beans so much that I always look for more ways to cook it. This one is so simple recipe and yet very healthy. I am planning to cook some to bring to our Christmas Party this coming Saturday, 13th of December. I hope they will like it.

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