This Easy Sautéed Fresh Green Beans Recipe with Crispy Prosciutto comes together in a snap! It’s only 4 ingredients, keto and paleo friendly!
I love these green beans SO much that I wanna KISS THEM.
Not like in a romantic way. I know you think that I am a weird person, but I hope not SO weird that I go around kissing vegetables.
I mean like Keep It Simple Stupid.
These sautéed green beans, with dreamy, CRISPY pieces of rich prosciutto, like the instant pot green beans, are SO simple yet insanely, addictingly YUM.
Like 4 pantry-essential ingredients kinda easy. Like, you could probably make them in your sleep kinda easy. Easier than my most favorite easy gluten free stuffing kinda E to the Z.
You get the picture.
How-EV-Er, as much as I want to impress you with my magical abilities to create flavor OVERLOAD from almost NO INGREDIENTS, I can’t.
No-fail sautéed fresh green beans recipe
This Easy Sautéed Fresh Green Beans Recipe comes from the AMAZING new cookbook “The Everyday Ketogenic Kitchen” from my good friend Carolyn! She writes the blog “All Day I Dream About Food” which is basicalllllly my life motto.
BUT, she also creates the most MIND-BLOWING low carb recipes. I SRSLY have no idea how she does it. Maybe a wizard lives in her kitchen?
Or, maybe she’s just got RAW TALENT. <– That one.
I wanted to share this pan sautéed green beans recipe from her book with you to end Thanksgiving week because I KNOW so many of your struggle with lower carb side dishes for the holidays.
We already ate cauliflower mashed potatoes and cauliflower low carb paleo vegan stuffing but, let’s be honest with ourselves, there is only SO much cauliflower that we can eat before our taste buds begin CRYING out for a little bit of VARIETY on the holiday table.
LIKE this recipe for sautéed green beans YO.
It’s also a SUPERRR welcome addition to all your other side dishes AND main dishes that take, LIIIKE, ALL the time to make AND all the oven space to cook.
These glistening green gems of tender, crunchy, vegetable goodness only hold a tiny little spot on the stove-top hostage and are ready in 15 MINUTES.
Add some prosciutto for more flavor
Our vegetal friends are VRY VRY delicious fried up to golden brown yumminess on their own, but let’s just take it one step more ADDICTING and toss in some ultra-crispy-crunchy and perfectly RICH and SALTY prosciutto for funsies.
Adding prosciutto is sort of like adding bacon to things in the sense that it makes EVERYTHING better. Bacon Cauliflower Fried Rice, Maple Bacon Gluten Free Cupcakes ECT.
All made better by bacon. And EVEN BETTER by prosciutto.
Salty. Simple. Buttery. YUMMAY.
Don’t lie. You want to KISS them too.
How to cook fresh green beans?
Four of my favorite ways to cook fresh green beans are:
- Boiled
- Steamed
- Roasted
- Sautéed.
Ingredients
- 3 tablespoons salted butter divided
- 2 ounces prosciutto chopped
- 2 small shallots thinly sliced
- 1 pound green beans trimmed
- Salt and pepper
Instructions
- In a large skillet over medium heat, melt 1 tablespoon of the butter. When the froth beings to subside, add the prosciutto and shallots. Cook until the prosciutto is crispy and the shallots are softened, about 3 minutes. Remove the prosciutto and shallots from the pan.
- Add the remaining 2 tablespoons of butter to the skillet and let it melt. Add the green beans and sauté until tender and just a little browned, 4-5 minutes.
- Return the prosciutto and shallots to the pan and toss to combine. Season to taste with salt and pepper and DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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