Green Beans with sautéed Celery Time: 20 minutes
Green beans, cooked quickly, then tossed with sautéed celery and a bit of Prosciutto for flavor, something a little different from our summer bounty.
5 - 6 oz (150gr) green beans
1 slice Prosciutto (1oz, 30gr)
1 - 2 stalks celery, (about 1/2 cup sliced)
1 tbs olive oil
1 1/2 tbs white balsamic vinegar
1 tsp brown sugar
1/4 tsp dry mustard
2 tbs snipped fresh chives
Top and tail beans...cut off the ends. Cut into 1 1/2 inch lengths (4cm). Put into a small saucepan, cover with water, put on medium heat and bring to a boil. Turn down to low and simmer until done, 10 - 12 minutes. Chop Prosciutto. Thinly slice celery. Drain beans and put into serving bowl, cover to keep warm. Heat oil in a small skillet. Add Prosciutto and sauté briefly. Add celery and sauté about 5 minutes. Add remaining ingredients to pan and heat through, stirring to dissolve mustard and sugar. Add to beans, stir gently to combine and serve.
Cooking for Two? Or more?
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All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
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