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Green Beans with Sage and Pancetta

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Green Beans with Sage and Pancetta

Green Beans with Sage and Pancetta

amanda

Equipment

  • - Kitchen Knife Set

  • - Cast Iron Skillet

  • - Measuring Cups & Spoons

  • - Colander

  • - Cutting Board

  • - Mixing Bowls

  • - Pots & Pans Set

  • - Chef's Knife

  • - Food Processor

Ingredients

  • 2 1/2 pounds green beans, trimmed

  • 8 ounces thinly sliced pancetta, coarsely chopped

  • 2 tablespoons extra-virgin olive oil, divided

  • 3 tablespoons coarsely chopped fresh sage

  • Fleur de sel* or other medium-grain sea salt for serving (optional)

Instructions

1

Instruction 1

Line baking sheet with several layers of paper towels. Cook beans in large pot of boiling salted water until crisp-tender, 4 to 6 minutes depending on size of beans. Drain. Spread beans out on paper towels. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
2

Instruction 2

Combine pancetta and 1 tablespoon oil in large nonstick skillet. Sauté over medium heat until pancetta is crisp, separating pieces with 2 forks, about 10 minutes. Add sage and stir until fragrant, about 1 minute. Transfer to plate.
3

Instruction 3

Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add beans and sauté until heated through, about 5 minutes. Add pancetta mixture and toss to blend. Season to taste with freshly ground black pepper. Transfer to large bowl; sprinkle with fleur de sel, if desired, and serve.
4

Instruction 4

*A sea salt with especially subtle, complex flavor; sold at specialty foods stores and online at chefshop.com.
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