Sizzling green beans in a little oil helps to bring out their natural sweetness. Prosciutto, pine nuts and lemon zest dress up the flavor without adding a lot of fat - a nice alternative to full-fat, creamy green bean casseroles.

Makes 8 servings, 3/4 cup each

ACTIVE TIME: 30 minutes

TOTAL TIME: 45 minutes


  • 2 pounds green beans, trimmed
  • 2 1/2 teaspoons extra-virgin olive oil, divided
  • 2 ounces thinly sliced prosciutto, 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 (see Tip)
  • 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. 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.

NUTRITION INFORMATION: Per serving: 99 calories; 5 g fat (1 g sat, 2 g mono); 6 mg cholesterol; 10 g carbohydrate; 5 g protein; 4 g fiber; 264 mg sodium; 196 mg potassium. Nutrition bonus: Vitamin C (20% daily value), Fiber (16% dv), Vitamin A (15% dv). 1 Carbohydrate Serving. Exchanges: 2 vegetable, 1 fat.

TIP: 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.

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