Sizzled Green Beans with Crispy Prosciutto & Pine Nuts

INGREDIENTS

• 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

PREPARATION

1. 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.
2. 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.
3. 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.

TIPS & NOTES

• 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

Per serving: 99 calories; 5 g fat ( 1 g sat , 2 g mono ); 6 mg cholesterol; 10 g carbohydrates; 5 g protein; 4 g fiber; 264 mg sodium; 196 mg potassium.

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 1 fat