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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.

Source: EatingWell Magazine, October/November 2006


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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 Facts

3/4 cup
98 calories; protein 4.8g; carbohydrates 10.2g; dietary fiber 3.8g; sugars 1.9g; fat 5.4g; saturated fat 0.7g; cholesterol 5.6mg; vitamin a iu 783.3IU; vitamin c 12mg; folate 38.3mcg; calcium 54mg; iron 1.1mg; magnesium 31.4mg; potassium 195.9mg; sodium 264mg; thiamin 0.1mg.

2 vegetable, 1 fat