Thanksgiving Veggies

I don't know about most of you, but there always seems to be so much butter and carbs and heavy casseroles at thanksgiving meals that I'm always overwhelmed and craving some fresh green veggies. So that green bean casserole with mushroom soup and french fried onions? That's just not going to cut it.

Here's a good way to add some green to the spread. Try gently blanching the green beans, then lightly sizzle in a pan with a little olive oil. Add some bacon or prosciutto and slivered almonds or pine nuts and some fresh herbs. It's easy and light and fairly healthy (minus the cripsy meat)!

2 pound green beans, trimmed
2 teaspoon extra-virgin olive oil, divided
2 ounces prosciutto, thinly sliced, cut into ribbons
2 shallots chopped
4 cloves garlic, minced
1/2 tsp S&P
1/4 cups toasted pine nuts or slivered almonds
add a dash of lemon juice at the end for some fresh acidity


Boil green beans to blanch for 3 to 4 minutes, until al dente. Drain and rinse with cold water to stop the cooking.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat, add prosciutto and cook until crispy, 4 to 5 minutes. Drain on a paper towel. Or fry up the bacon and set aside.
Heat the remaining oil over medium heat and add the beans, shallots, garlic, and S&P. Lightly pan fry for 3-4 minutes until just starting to brown and then stir in the nuts and prosciutto and dash of lemon.
Obviously, leave out the prosciutto for vegetarian or healthier version, and use spray olive oil. That's what I do.