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Haricots Verts with Pancetta and Garlic

Photo: Jennifer Causey Styling: Claire Spollen

Yield

Serves 4 (serving size: one-fourth of haricots verts mixture)

Slender haricots verts need little embellishment. Here they're tossed with a good dose of pancetta and garlic. Once it's cooked, garlic's flavor mellows considerably. If you can't find the tiny French green beans, substitute regular green beans and increase the cook time in boiling water to five minutes to ensure they're done.

Ingredients

  • 1 ounce pancetta, diced
  • 8 ounces trimmed haricots verts (French green beans)
  • 1 small shallot, minced
  • 2 garlic cloves, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 56
  • fat 2.9 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 6 mg
  • iron 1 mg
  • sodium 227 mg
  • calcium 24 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Cook pancetta in a large skillet over medium-high heat for 3 minutes or until browned. Add haricots verts to pan; cook 6 minutes or until crisp-tender, stirring occasionally. Add minced shallot and minced garlic to pan; cook 1 minute, stirring constantly. Sprinkle evenly with salt and pepper.