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Challenge: Savoring Spring

Potatoes & Green Beans with Prosciutto & Spring Onions

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This dish is like having two side dishes in one! The prosciutto, spring onions, and lemon zest add layers of flavor to make this side dish a breath of fresh air!

Potatoes & Green Beans with Prosciutto & Spring Onions

  • Yield: 5-6 people
  • Prep Time: 15 min
  • Cooking Time: 30 min

Ingredients

  • 1.5 lbs of Baby Potatoes (washed and cut in half)
  • 1 lb of String Beans (washed and ends snapped off)
  • ½ cup of Prosciutto (cubed- at the deli counter ask them to cut you a piece of prosciutto about ¼ of an inch thick so you can cut it into cubes)
  • 1 Spring Onion Bulb (chopped, about ½ of a cups worth)
  • 2 Tablespoons of Olive Oil, divided
  • ¼ cup of white wine
  • 1 Tablespoon of Lemon Zest
  • ½ of a Lemon, juiced
  • 1 teaspoon of kosher salt
  • 1 teaspoon of pepper

Preparation

  1. FILL A LARGE POT WITH WATER. PUT THE POTATOES IN THE POT (AFTER YOU HAVE WASHED THEM AND CUT THEM INTO HALVES). BRING THE POTATOES TO A BOIL FOR ABOUT 10 MINUTES. THE POTATOES SHOULD BE TENDER TO WHERE YOU CAN STICK A FORK IN THEM BUT NOT MUSHY. ONCE THEY ARE DONE DRAIN THEM AND SET ASIDE.
  2. WHILE THE POTATOES ARE BOILING YOU CAN TAKE THE GREEN BEANS AND SNAP THE STEMS OFF.
  3. N A LARGE SKILLET OR NON STICK FRYING PAN HEAT ONE TABLESPOON OF OLIVE OIL OVER A MEDIUM HEAT. ONCE THE PAN HAS HAD A CHANCE TO WARM ADD THE CHOPPED PROSCIUTTO PIECES. SAUTE THE PROSCIUTTO FOR ABOUT 5 MINUTES YOU WILL SEE IT START GET BROWN AND APPEAR CRISPY. THEN ADD IN THE CHOPPED SPRING ONIONS AND SAUTE FOR ANOTHER MINUTE.
  4. ADD THE POTATOES TO THE SKILLET AND LET THEM SAUTE FOR ABOUT 17 MINUTES. MOVE THEM AROUND EVERY COUPLE OF MINUTES (3-5). MAKE SURE TO MONITOR THE HEAT. YOU WANT THEM BROWN AND NOT TO BURN SO ADJUST THE HEAT ON THE PAN IF NECESSARY.
  5. AFTER THE POTATOES START TO BROWN TAKE THE ¼ CUP OF WINE AND PUT IT IN THE PAN. IT WILL HELP "DEGLAZE" THE PAN. SCRAPE UP ANY BROWN BITS FROM THE PAN. THEN ADD THE STRING BEANS TO THE PAN AND TURN THE HEAT DOWN LOW AND COVER FOR 5 MINUTES
  6. AFTER FIVE MINUTES REMOVE THE COVER. SEASON THE POTATOES AND GREEN BEANS WITH THE SALT, PEPPER, AND LEMON ZEST. DRIZZLE THE REMAINING TABLE SPOON OF OLIVE OIL OVER THE PAN AND GIVE EVERYTHING A GOOD TOSS IN THE PAN WITH A WOODEN SPOON!
  7. TEST A STRING BEAN FOR DESIRED TEXTURE. I LIKE THEM A LITTLE BIT CRUNCHIER SO I ONLY NEED TO SAUTE THEM FOR 5 MINUTES MORE. IF YOU LIKE THEM A BIT ON THE SOFTER SIDE CONTINUE TO SAUTE UNTIL THEIR ARE YOUR DESIRED TEXTURE.
  8. REMOVE FROM THE HEAT AND SERVE ON A PLATTER. SQUEEZE HALF OFH A LEMON OVER THE PLATE. MAKE SURE YOU GET ALL THE PROSCIUTTO AND ONION PIECES INTO THE PLATTER, THAT IS THE GOOD STUFF!

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