Green Beans with Sage and Pancetta


  • Fleur de sel or other medium-grain sea salt for serving (optional)
  • 3 tablespoons coarsely chopped fresh sage
  • 2 tablespoons extra-virgin olive oil, divided
  • 8 ounces thinly sliced pancetta, coarsely chopped
  • 2 ½ pounds green beans, trimmed

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. Combine pancetta...

View full recipe at SpringPad


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