Sizzled Green Beans with Crispy Prosciutto & Pine Nuts

8 servings


2 pounds green beans, trimmed

2 1/2 teaspoons extra-virgin
olive oil, divided

2 ounces prosciutto, thinly sliced,
cut into ribbons

4 cloves garlic, minced

2 teaspoons minced fresh sage

1/4 teaspoon salt, divided

Freshly ground pepper, to taste

1/4 cup toasted pine nuts

1 1/2 teaspoons freshly grated lemon zest

1 teaspoon lemon juice


  1. 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.
  2. 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.
  3. In large mixing bowl, add applesauce, vanilla extract, 1/4 cup agave and
    mix thoroughly.
  4. 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.
  5. Tip:To toast chopped nuts and seeds: Cook in a small
    dry skillet over medium-low heat, stirring constantly, until
    fragrant and lightly browned, 2 to 4 minutes.


Nutritional Information

Per Serving: Calories: 99; Carbohydrates: 10g; Fat: 5g; Fiber: 4g; Potassium: 196mg; Sodium: 246mg; Protein: 5g


Recipe Courtesy of: Wayne Memorial Hospital Nutrition Services

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