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<\/p>\nSaut\u00c3\u00a9ed Green Beans with Pancetta<\/p>\n
<\/p>\n
1 T. olive oil<\/p>\n
4 ounce pancetta, cut into \u00c2\u00bc inch dice<\/p>\n
1 T. unsalted butter<\/p>\n
1 C. thinly sliced leek (white and pale green parts only, well washed)<\/p>\n
2 clove garlic (peeled and minced)<\/p>\n
1 pound green beans (stem end trimmed)<\/p>\n
1 tsp. fresh lemon zest<\/p>\n
1 tsp. fresh orange zest<\/p>\n
3 T. toasted pine nuts<\/p>\n
2 T. chopped parsley<\/p>\n
kosher salt (for seasoning)<\/p>\n
freshly cracked black pepper (for seasoning)<\/p>\n
<\/p>\n
Heat oil in large cast iron or non-stick pan over medium heat. Add pancetta and saut\u00c3\u00a9, stirring frequently to brown all sides, until crisp and lightly golden. Use a slotted spoon to move the browned pieces to a paper towel to drain. Leave the fat in the pan. Add 1 T. of butter to the pan, raise the heat to medium-high. Add leek and garlic then saut\u00c3\u00a9 until slightly softened, about 1 minute. Add green beans and saut\u00c3\u00a9 until tender crisp, 3\u00e2\u20ac\u201c4 minutes more. Add lemon and orange zest, toasted pine nuts and parsley; cook until fragrant, about 1 minute more. Season to taste with and salt and pepper. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Saut\u00c3\u00a9ed Green Beans with Pancetta 1 T. olive oil 4 ounce pancetta, cut into \u00c2\u00bc inch dice 1 T. unsalted butter 1 C. thinly sliced leek (white and pale green parts only, well washed) 2 clove garlic (peeled and minced) 1 pound green beans (stem end trimmed) 1 tsp. fresh lemon zest 1 tsp. fresh orange zest 3 T. toasted pine nuts 2 T. chopped parsley kosher salt (for seasoning) freshly cracked black pepper (for seasoning) Heat oil in…<\/p>\n