Sizzled Green Beans with Crispy Prosciutto & Pine Nuts

From EatingWell: October/November 2006 — Subscribe Now!

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.

Sizzled Green Beans with Crispy Prosciutto & Pine Nuts Recipe

8 servings, 3/4 cup each

Active Time: 30 minutes

Total Time: 45 minutes

Nutrition Profile

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

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.

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.

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