Last Thanksgiving, I decided I wanted to find a new way to enjoy green beans on the holiday that didn’t involve the good old fashioned cream of mushroom soup and fried onions. That gave me the idea to think about some of our favorite flavors and voila! We now have one of our family’s favorite green bean recipes. This combines so many of our favorite flavors: citrus, garlic and prosciutto! It’s super yummy and as an added bonus, can be easily made Whole30 compliant!
Active Time: 20 minutes | Cooking Time: 20 minutes
Difficulty Level: Easy
- 2 lbs green beans, cleaned and ends trimmed
- 3 oz prosciutto, diced
- 6 tbsp unsalted butter (or ghee for Whole30)
- 1 tsp olive oil
- 4 cloves garlic, minced
- 1 lemon, peel and pith removed, and sliced into discs
- Sea salt and fresh cracked black pepper
Bring a few inches of water to a boil under a steam basket. Once water is boiling, move the green beans to the steam basket and cover until bright green and still crisp, about 5-7 minutes. Once beans finish steaming, remove them from the heat.
While the green beans steam, heat a large pan over medium-high and fry the prosciutto until crispy, about 5 minutes. Transfer the prosciutto to a paper towel-lined plate. Turn the heat to medium and add the butter and olive oil to the pan. Once the butter has melted, add the garlic and saute, stirring until fragrant, about 1 minute.
Add the lemon to the pan and stir until the lemon begins to fall apart a bit. Transfer the cooked green beans to the pan and top with a healthy shake of sea salt and fresh cracked black pepper. Stir until the garlicy, lemony butter has covered all the beans and mix in half of the prosciutto bits. To serve, transfer to a platter and top with the remaining prosciutto.