Balsamic Green Beans with Prosciutto, Parmesan, and Pine Nuts


When it’s cold outside, I just want warm food. To avoid packing on enough weight to hibernate until spring, I resort to various hot vegetable dishes. This is hearty enough to be your whole meal, served piled up high in a bowl. I made the recipe below and it fed three a *single-bowl lunch. When it’s absolutely freezing outside, try serving this piping hot and loved every balsamic-flavored forkful. It would also be great with a whole mess of pan-seared scallops or grilled salmon. 

*single-bowl as used herein refers to the bowl for the green beans and does not include eating hummus out of the container with both pretzel chips and vegetables, and mixed nuts, or any other snack foods. Just the bowl of green beans. OKAY?

Balsamic Green Beans with Prosciutto, Parmesan, and Pine Nuts


You will need:
  • 1 pound of fresh green beans (I used haricot verts, a thin French variety)
  • 3-4 slices of prosciutto, diced
  • 1 tsp. minced garlic
  • 2 tsp. olive oil
  • 1 whole lemon, juice and zest
  • 1/2 tsp. each course ground sea salt and black pepper
  • 2-3 tbsp. balsamic vinegar
  • 1/3 cup grated Parmesan
  • 2 tbsp. pine nuts
Method:
  • Place the prosciutto, garlic, and olive oil to a large saute pan on medium heat. Cook for two minutes. 
  • Add the green beans, lemon juice and zest, salt and pepper, and balsamic vinegar. Leave on medium heat for eight to ten minutes, stirring occasionally. I like mine very well cooked, almost blackened, so you may need to adjust. 
  • When the green beans are about as cooked through as you like, add in the Parmesan and pine nuts. Stir up the pine nuts and they will toast nicely. 
  • Serve warm and enjoy with an extra drizzle of balsamic, if desired. 

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