Green Beans with Sage and Pancetta

By akselden

Ingredients

• 2 1/2 lb. green beans, trimmed
• 8 oz. thinly sliced pancetta, coarsely chopped
• 2 T. extra-virgin olive oil, divided
• 3 T. coarsely chopped fresh sage
• Fleur de sel" or other medium-grain sea salt for serving (optional)

Details

Servings 4

Preparation

Step 1

1. Line baking sheet with several layers of paper towels. Cook beans in large pot of boiling salted water until crisp-tender, 4 to 6 minutes depending on size of beans. Drain. Spread beans out on paper towels. (Can be made 2 hours ahead.) Let stand at room temperature.

2. Combine pancetta and 1 T. oil in large nonstick skillet. Saute over medium heat until pancetta is crisp, separating pieces with two forks, about 10 minutes.

3. Add sage and stir until fragrant, about 1 minute. Transfer to plate. Heat remaining 1 T. oil in same skillet over medium-high heat. Add beans and saute until heated through, about 5 minutes. Add pancetta mixture and toss to blend. Season to taste with freshly ground black pepper. Transfer to large bowl; sprinkle with fleur de sel, if desired, and serve.