I have really been digging the simplicity of vegetables lately.
It feels good after the December days of indulgence, to eat very simply. A pile of green beans, some cooked brown rice, and pieces of cooked chicken breast, seasoned with only a little salt and pepper – this has been my lunch for the past two weeks.
Last weekend, I took those ingredients, threw them in a skillet together with a bit of butter, and sauted them until hot. I added a bit of thyme and it was perfect. It felt healthy, simple, and comforting.
Of course, I’m the kind of person who can eat a pile of vegetables, with a smattering of almonds or sunflower seeds for lunch and be quite content (for a couple of hours anyway!). I usually eat small meals like this throughout the day.
This weekend, I decided to jazz things up a bit. I wanted to create something that would stand well on its own as a complete meal, one whose main ingredient is a green vegetable, yet is full of a variety of tastes and textures.
Bonus points were awarded for how quickly it comes together – perfect for a week-night meal.
Green beans with prosciutto
I like using the French cut green beans because they are less woody, but you may use tiny or actual French green beans if you can find them (this is a much easier feat when they are in season). Serve as is, or over a cooked grain. I liked this served over California brown rice, but would go nicely over cooked quinoa as well.
3.5oz diced prosciutto
1 tablespoon salted butter
15oz can garbanzo beans (chickpeas), drained and rinsed
12oz bag frozen French cut green beans
1 ½ tsp dried thyme
Sliced toasted almonds
Whisk together in a small bowl:
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 tablespoon ground mustard
Melt butter over medium-high heat in a large skillet or dutch oven. Add diced prosciutto and sauté for a few minutes, until meat begins to darken in color. Then, add the garbanzo beans and sauté a few minutes more. You want the beans good and hot, beginning to soften and turn color. Add the green beans and thyme. Cook until green beans turn bright green, stirring frequently, and then drizzle 3-4 teaspoons of the mustard vinaigrette into the pan. Continue to stir about a minute or two more.