Prep Time 30 minutes Cook Time 45 minutes
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.
What you'll need
- 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
Helpful 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.
Notes:
Health Advantages: diabetes appropriate, heart healthy, low sat fat, low cholesterol, low sodium, low carb, low calorie, healthy weight.
How to make it
- 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.
