Green Bean with Crisp Prosciutto

Fresh green beans are in abundance at the Farmer’s Market right now. Since I am a huge fan of fresh green beans I have found some delightful recipes that even my non green bean loving family enjoys! I adapted this recipe from Cooking Light that originally called for Brussels Sprouts, it was so good and I knew it would be delicious with green beans as well. It did not disappoint. Don’t over cook the green beans you want them to retain some firmness. The combination of crispy salty prosciutto with just a hint of butter and lemon juice takes green beans from boring to spectacular.


Green Beans with Crisp Prosciutto

  • 1 1/2 pounds trimmed green beans
  • 1/4 cup chopped prosciutto (about 1 1/2 ounces)
  • Cooking spray
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice

Cook green beans sprouts in boiling water 3 minutes or until crisp-tender; drain.

Heat a large nonstick skillet over medium heat; add prosciutto. Cook 6 minutes or until crisp, stirring occasionally. Remove from pan; set aside.

Heat pan coated with cooking spray over medium-high heat. Add green beans; sauté 3 minutes or until lightly browned. Add butter, salt, and pepper, stirring until butter melts. Remove from heat; drizzle with juice. Add prosciutto; toss to combine.

Per Serving: 63 Calories; 3g Fat (34.4% calories from fat); 4g Protein; 7g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 394mg Sodium.

Old WWP 1 / New WWPP 2

Adapted from a Cooking Light recipe for Brussels sprouts


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