Photograph by Scott Martin
In my opinion, the best way to cook green beans to where they are still have a bite but are very flavorful, is to blanch them in boiling water and then sauté them in a mixture of olive oil and butter. Flavored with lemon zest and fresh thyme, these delectable green beans are finished off with a bit of crunch—crispy, baked prosciutto slices that add not only flavor, but a gorgeous color contrast.
(To view this recipe, click on the blue title of the blog post above*)
Lemony Green Beans with Crispy Prosciutto
Ingredients:
- 2 oz. thinly sliced prosciutto, cut into 2-inch long strips
- 8 oz. green beans
- 1 Tablespoon unsalted butter
- 1 Tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 1 teaspoon fresh thyme, chopped
- Zest of 2 lemons, finely chopped
- The juice of 1 lemon
Directions:
- Preheat the oven to 350 degrees. Place the prosciutto strips on a parchment-lined small baking sheet and bake in the preheated oven for 10 minutes, or until they are lightly browned and crisp. Allow to cool.
- In the meantime, bring a large pot of water to a boil. Blanch the green beans in the water for a couple of seconds and then remove the green beans to an ice water bath to stop the cooking and to allow them to retain their green color.
- In a large sauté pan, melt the butter and heat the olive oil over medium heat. Add in the blanched green beans and season with salt, pepper, thyme, lemon zest, and garlic.. Tossing with tongs cook the green beans for 5-7 minutes or until tender. To serve, sprinkle the lemony green beans with the strips of crispy prosciutto on top.
Tagged: blanching, butter, crisped prosciutto, green beans, lemon zest, olive oil, prosciutto, sauteeing, thyme
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