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.
Sizzled Green Beans with Crispy Prosciutto & Pine Nuts
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.
6 Reviews for Sizzled Green Beans with Crispy Prosciutto & Pine Nuts
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.
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.
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.
A good recipe. We substituted bacon for the prosciutto, and used slivered almonds instead of pine nuts. Worked fine!
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