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Quick and Easy Recipe
Blue Lake Green Beans with Crispy Prosciutto Recipe
| Prep time: 10 Minutes |
Italian
|
| Cook time: 20 Minutes | Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 4g | |
| Recipe makes 6 servings | |
| Calories 40 | |
| Calories from Fat 40 | 100% |
| Total Fat 4.5g | 6% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
Ingredients Convert Measures
- 3 slices Parma prosciutto
- Kosher salt and freshly ground black pepper
- 2 pounds Blue Lake green beans, stems removed
- 2 tablespoons extra virgin olive oil
- 1 shallot, minced
Directions
- Preheat oven to 350˚F.
- Separate prosciutto slices and lay flat on a cooling rack over a baking sheet pan. Bake until crisp, about 10 minutes. Let cool on rack. Crumble into bite-size pieces. Set aside.
- Bring a large pot of well-salted water to a boil. Add the green beans and cook, approximately 2-3 minutes or until just tender. Remove beans with a slotted spoon and place in an ice water bath to cool. Drain beans into a colander.
- In a large heavy-bottomed sauté pan over medium heat, sauté the shallot in the olive oil until translucent. Add the green beans and toss to coat. Toss beans with crispy prosciutto, season with salt and pepper and serve.
