jack & the beanstalk. [green beans w. crispy prosciutto, lemon & toasted pine nuts]
My mom and I wanted to find the perfect green bean recipe to bring to Thanksgiving. After a few days of hunting on the Internet for recipes, we finally decided on a recipe for green beans with prosciutto, lemon juice, lemon zest and toasted pine nuts.
A few nights before, we tested a different recipe that called for green beans with pancetta, caramelized shallots and toasted hazelnuts.This recipe sounded delicious, however, the taste was not there. The pancetta was so salty that my mouth puckered with distaste and the hazelnuts were too large and somewhat bitter.
My mom and I selected a recipe from Eating Well, not for health reasons, but because the ingredients were appealing. Eating healthy does not mean sacrificing deliciousness or taste. The tart of the lemon juice and zest worked well with the slightly salty and savory prosciutto, garlic and toasted pine nuts. Hopefully the rest of the Thanksgiving guests approve of our decision!
- 2 lbs. haricot vert green beans, trimmed
- 2½ tsp. olive oil, divided
- 2 oz. prosciutto, thinly sliced, cut into ribbons and crisped
- 4 cloves garlic, minced
- Salt and pepper to taste
- ¼ cup toasted pine nuts, plus more if necessary
- 1½ tsp. freshly grated lemon zest
- 1 tsp. lemon juice
- Bring a large pot of water to a boil. Add beans, return to a boil and simmer until crisp-tender, about 3 to 4 minutes. Drain.
- Heat ½ tsp. olive oil in a large non-stick skillet over medium heat. Add prosciutto and cook, stirring until crispy, about 4 to 5 minutes. Drain on a paper towel.
- Wipe out the pan and heat the remaining 2 tsp. olive oil over medium heat. Add the beans, garlic, salt and pepper. Cook, stirring occasionally, until the beans are browned in places, about 3 to 4 minutes. Stir in toasted pin nuts, lemon zest and prosciutto. Season with lemon juice and salt and pepper, if necessary.
