Haricots Verts with Pancetta

Name: Haricots Verts with Pancetta
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Ingredients: Kosher salt; 1 1/4 pounds haricots verts or green beans, trimmed; 4 ounces pancetta, diced; 2 cloves garlic, thinly sliced; 1/4 cup panko breadcrumbs; Freshly ground pepper; Lemon wedges, for serving

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Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: 6 servings

Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: 6 servings

Ingredients

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Kosher salt

1 1/4 pounds haricots verts or green beans, trimmed

4 ounces pancetta, diced

2 cloves garlic, thinly sliced

1/4 cup panko breadcrumbs

Freshly ground pepper

Lemon wedges, for serving

Directions

Bring a large pot of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 4 minutes. Drain, then plunge into an ice bath to stop the cooking. Drain again, then transfer to paper towels and pat dry.
Cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove to paper towels using a slotted spoon. Add the garlic to the drippings in the skillet and cook, stirring, until golden, about 1 minute. Add the panko and cook, stirring, until toasted, about 1 minute.
Add the haricots verts to the skillet and cook, stirring, until evenly coated, about 2 minutes. Stir in the pancetta and season with salt and pepper. Serve with lemon wedges.
Photo by Con Poulos