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.
|Prep Time:||30 minutes|
|Ready in:||45 minutes|
|Yield:||8 servings, 3/4 cup each|
|Ease of Prep:||Easy|
|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|
- 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.
To make ahead: 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.
Health Advantages: diabetes appropriate, heart healthy, low sat fat, low cholesterol, low sodium, low carb, low calorie, healthy weight.
|Servings Per Recipe: 8|
|Amount Per serving|
|Calories:||99 cal||Carbohydrate Servings:||1|
|Carbohydrates:||10 g||Dietary Fiber:||4 g||Cholesterol:||6 mg|
|Fat:||5 g||Sodium:||264 mg||Saturated Fat:||1 g|
|Protein:||5 g||Potassium:||196 mg||Monounsaturated Fat:||2 g|
|Exchanges:||2 vegetable, 1 fat|