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Sizzled Green Beans with Crispy Prosciutto & Pine Nuts

http://www.eatingwell.com/recipes/sizzled_green_beans_with_crispy_prosciutto_pine_nuts.html

From EatingWell:  October/November 2006

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.

8 servings, 3/4 cup each | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients

• 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

Preparation

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.

Nutrition

Per serving : 99 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 6 mg Cholesterol; 10 g Carbohydrates; 5 g Protein; 4 g Fiber; 264 mg Sodium; 196 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1 fat

Tips & Notes

• Make Ahead Tip: Prepare through Step 1 and refrigerate for up to 2 days.

• 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.