I’m always looking for new ways to make vegetables for my family. I could eat just about any vegetable cooked any way, but I am challenged with getting greens into the kids. I gave these haricots verts with prosciutto a try with the hopes that the kids would eat them since they were similar to garlic green beans, with a few extra yummy ingredients. After I assured them that the prosciutto was not plain ham, they dug right in!
Level of Difficulty: Easy
Time Required: Prep Time – 15 min; Cook Time – 15 min.
1 pound haricots verts, trimmed
4-6 slices prosciutto (skin on), diced
1 tsp. olive oil
3 cloves garlic, chopped
1/4 c. panko breadcrumbs
Fresh Ground Pepper
Lemon Wedges (if desired)
Preparing Haricots Verts with Prosciutto:
Bring a large pot of salted water to a boil. Add the haricots verts. Cook about 3-4 minutes. Drain and immediately put them in an bowl of ice water to halt the cooking process. Drain again and dry thoroughly on a paper towel.
In a skillet, heat the olive oil over medium heat. Add the prosciutto and cook until crisp, about 6-8 minutes. Using a slotted spoon, drain on a paper towel. Add the garlic to the drippings in the pan and cook for 1 minute. Add the panko and cook, stirring constantly until toasted, about 1 additional minute.
Add the haricots verts back to the skillet and mix all ingredients well. Season with salt and pepper. Serve with lemon wedges, if desired.
Don’t forget to “shock your green beans”, otherwise they will end up mushy.
If you don’t have prosciutto, you could substitute bacon or pancetta for the meat.
I served this with balsamic chicken breasts and a simple baked potato.