Sizzled Green Beans with Crispy Prosciutto & Pine Nuts

Sizzled Green Beans with Crispy Prosciutto & Pine Nuts

6 Reviews
From: EatingWell Magazine, 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.

Ingredients 8 servings

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  • 2 pounds green beans, trimmed
  • 2½ teaspoons extra-virgin olive oil, divided
  • 2 ounces prosciutto, thinly sliced, cut into ribbons
  • 4 cloves garlic, minced
  • 2 teaspoons minced fresh sage
  • ¼ teaspoon salt, divided
  • ¼ cup toasted pine nuts
  • 1½ teaspoons freshly grated lemon zest
  • 1 teaspoon lemon juice
  • Freshly ground pepper, to taste


  • Active

  • Ready In

  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 ½ 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, ⅛ 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 ⅛ teaspoon salt and pepper.
  • 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.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 98 calories; 5 g fat(1 g sat); 4 g fiber; 10 g carbohydrates; 5 g protein; 38 mcg folate; 6 mg cholesterol; 2 g sugars; 0 g added sugars; 783 IU vitamin A; 12 mg vitamin C; 54 mg calcium; 1 mg iron; 264 mg sodium; 196 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 1 fat

Reviews 6

April 22, 2014
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By: EatingWell User
Really liked flavor prior to adding the lemon zest. Next time we will cut back or eliminate the zest and I think we will all love this. Pros: Very easy to make Cons: Lemon flavor over-powered the wonderful flavor or prosciutto.
February 14, 2013
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By: pdd1216
Rave Reviews I made this for a dinner for friends. It got rave reviews and every one wanted the recipe. The combinaton of the sage and prosciutto and lemon with the green beans was really yummy and it was super easy to make. Pros: Easy to make Cons: Not Ingredients I necessarily have on hand
December 28, 2012
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By: EatingWell User
For Christmas Eve I didn't like this much but everyone else said it was great! What I did wrong was not cook the beans first. They were frozen and I thawed them so thought sauteing would be enough but they were kind of rubbery. The flavor was good but a little liquid would be nice so the're not dry. I made a 1 pound package of TJ's refrigerated haricot verts for 7 of us and it was perfect amount. Pros: Easy Cons: a little dry
December 04, 2010
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By: Yvonne
Positively delicious! Very simple to make. I am not a fan of green beans after some forced labor as a child at my aunt's farm. The few leftovers that there were heated up very nicely.
November 27, 2010
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By: EatingWell User
A good recipe. We substituted bacon for the prosciutto, and used slivered almonds instead of pine nuts. Worked fine!
November 26, 2009
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By: EatingWell User
A definite winner on our Thanksgiving table! Easy to fix and delicious! M.Volk- Georgia
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