Sizzled Green Beans with Prosciutto

Kim Biegacki


This is the best green bean recipe that I have ever tried! They were so delicious and the addition of lemon zest and prosciutto is divine. I did not have the fresh sage or pine nuts, so I used ground thyme. They still were delicious and my husband Anthony who really doesn't like green beans loved this recipe too. I look forward to the green beans coming back in season to make this wonderful dish. Hope you enjoy as much as we did.

I found this recipe on a blog called


★★★★★ 3 votes

4 - 6 people
5 Min
15 Min
Pan Fry


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  • 2 lb
    green beans trimmed
  • 1 1/2 tsp
    freshly grated lemon zest
  • 1/4 c
    blanced almonds
  • ·
    freshly ground pepper
  • 1/4 tsp
    of salt divided
  • 2 tsp
    minced thyme leaves
  • 4 clove
    garlic minced
  • 2-3 oz
    prosciutto thinly sliced, cut into ribbons
  • 2 1/2 tsp
    extra-virgin olive oil divided
  • 1 tsp
    lemon juice

How to Make Sizzled Green Beans with Prosciutto


  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 tsp 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 tsps oil over medium heat. Add the beans, garlic, sage, 1/8 tsp 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 tsp salt and pepper.

Printable Recipe Card

About Sizzled Green Beans with Prosciutto

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy

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