I have not been posting on the weekends lately but I have so many recipes and posts to share I decided to post before my morning walk. Blog traffic is way down on weekends over the summer! Comments overall seem to be less as well. I know I have less time right now for blogging and commenting. There are just too many fun things to be done outside why stay inside on the computer right? Well hopefully someone will take a break from the great outdoors and check out this recipe. If you have followed my blog you know that I love green beans, I know it isn’t the most exciting vegetable to have as a favorite but there are so many different ways to cook green beans and make them special.
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!
Prosciutto is the Italian word for ham. To make prosciutto, ham is salted and then air dried for a period of up to two years. After curing, prosciutto is sliced into paper thin pieces. It is typically eaten uncooked,wrapped around fruit and vegetables, or in salads. In some cases, prosciutto may be lightly cooked. Look for it in the specialty meat case usually near your full service deli. It is expensive but a little goes a long way. If you can’t find prosciutto you can substitute bacon. Check out my post about uncured bacon.
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
Eating fresh foods from the Farmer’s Market and enjoying the long summer days!
What is your favorite vegetable?