I love finding new ways to spice up vegetable dishes like green beans with prosciutto.
When it comes to vegetables, I like to keep things simple, but also use some vibrant flavors to really make the vegetables shine! This dish is a combination of green beans with salty, crispy prosciutto and lemon vinaigrette and is best served at room temp. It’s a great dish to bring to a potluck or summer picnic!
One rule I like to abide by is to eat vegetables with some healthy fats such as butter, ghee, olive oil, etc. Vegetables contain fat-soluble vitamins which means that your body needs some healthy fat so it can use the nutrients in the vegetables. So, always eat your vegetables with some fats!
Here are some examples:
Roasting: Toss the vegetables with ghee, duck fat, tallow or lard, (these fats are best for high heats) turn up the heat to about 425ºF and roast until golden. Roasting brings out the sweetness in the vegetable. My favorite vegetables to roast are: carrots, broccoli, cauliflower, onions (especially red onions), leeks, zucchini, squash and potatoes.
Sautéing: I like to sauté leafy greens and combine them with a good bacon along with onions or leeks. I usually cook some bacon in the bottom of the pan along with red onions until crispy. I add the greens and toss until just wilted. Slow-Cooked Greens with Garlic is a family favorite.
Blanching is quick: The beautiful beans and peas in the markets during spring and early summer are easy and quick to cook using the blanching method. Bring a pot of water to a boil, add the beans or peas and cook 1-2 minutes until bright green. Toss the beans in butter, season with Celtic sea salt and serve.
Here’s more info on the best healthy fats and oils to use for cooking and baking.
The bright flavors of these green beans pair well with grilled meats, fish or additional vegetables. I hope you enjoy it!
Green Beans with Prosciutto
- Prep Time:10 minutes
- Cook Time:10 minutes
- Total Time:20 minutes
- Category:Side
- Diet:Gluten Free
- 1poundgreen beans,ends trimmed
- 4ouncesprosciutto,cut into small pieces
- 3 tablespoonsextra-virgin olive oil
- 2 tablespoonslemon juice
- 1/4cupminced red onion
- 1/4cupgrated Pecorino Romano cheese (omit for dairy free)
- Celtic sea salt
- Freshly ground black pepper
Instructions
Bring a medium pot of water to boil. Fill a large bowl with water and ice cubes. Place green beans in boiling water and cook for 1 minute,until bright green. Drain and quickly pour beans into ice water (this will stop the cooking process).
In the now empty pot,add prosciutto and cook over medium heat,until golden brown on the edges and crispy. Drain beans. Add olive oil,lemon juice,onion,cheese and prosciutto to green beans. Toss well. Season to taste with sea salt and black pepper. Serve.
