Recipe courtesy of Food Network Kitchen
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Haricots Verts with Pancetta
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

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

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