Roman Green Beans

For Thanksgiving I put myself in charge or providing a vegetable for David’s dad and I. Rather than the so-called traditional green bean casserole I went with a fancy fresh green bean dish from a “not so humble vegetables’ cookbook I picked up years ago.

Olive oil
1 lb green beans
4 oz sliced baby bella mushrooms
2 thick slices prosciutto
3 tbl pine nuts, toasted
1 ½ tbl lemon juice
Several sprigs of thyme
First, I toasted the pine nuts on the stove. Meanwhile I broiled the slices of prosciutto until they got crispy. I cleared the prosciutto of grease and shredded it into bite sized pieces. Next the mushrooms were sautéed in a deep skillet on medium-high to high with the olive oil for about a minute. I added the green beans and cooked for about 5 minutes until they were just tender and cooked yet still crunchy. I added the prosciutto, pine nuts, lemon juice and thyme and toasted to coat and heat. Served and enjoyed J

Served and enjoyed pretty much summed this up. I enjoyed that it was the traditional green bean of thanksgiving, and it was even cooked in the traditional southern manner of adding pork product to your beans -- however this was fresh and tasty to say the least! I gave it two giant thumbs up!! I have several other fancy green bean recipes I want to try from various cookbooks, or I would certainly repeat it at the next fancy, or not so fancy, event.

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