Happy Derby Day! Put down your pewter cup of bourbon and consider this recipe. I found it at Eating Well after searching ‘da Google’ for a side dish to use up the Prosciutto left over from making Chicken Cordon Bleu, and I think it’s a keeper. Check it out –
•2 lb green beans trimmed – I cheated and used frozen green beans
•2-1/2 tsp extra-virgin olive oil divided
•2 oz prosciutto thinly sliced, cut into ribbons
•4 cloves garlic minced
•2 tsp minced fresh sage – I didn’t use this – I added some of Trader Joe’s 21 Seasoning Salute blend instead
•1/4 tsp salt divided
•Freshly ground pepper to taste
•1/4 cup toasted pine nuts
•1-1/2 tsp freshly grated lemon zest
•1 tsp 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, then plunge into some ice water to stop them cooking and drain again.
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 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.