Green Beans with Sage and Pancetta
A delicious side dish featuring crisp-tender green beans tossed with crispy pancetta and fresh sage, finished with a drizzle of olive oil and optional fleur de sel.
Ingredients
- •2½ pounds green beans
- •8 ounces pancetta
- •2 tablespoons extra-virgin olive oil
- •3 tablespoons fresh sage
- •to taste fleur de sel
Cooking Instructions
- 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.
6 min
- 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.
11 min
- 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.
5 min
- 4.
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