This is a super-simple side that is also delicious. Try it alongside any Italian-style dish. I enjoyed it with mushroom-stuffed ravioli in a simple tomato sauce. To be really authentic, you could substitute pancetta for the bacon, of course, but sometimes we must make do with what we have on hand. Still, as they say, bacon makes everything taste better.
Green Beans with Bacon and Sage
Time to make: ~15 minutes
Yields: 2 servings (doubles easily)
- ½ lb. green beans, trimmed
- 1 slice bacon
- 1 tbsp. olive oil
- pepper to taste
- handful fresh sage leaves, sliced thinly
Bring a large pot of salted water to a boil. (If you are making pasta as well, you can make double use of the water.) Boil the green beans 4-6 minutes, until they are tender-crisp. Drain.
Meanwhile, fry the bacon over medium-high until crispy. Let drain on paper towels. These two steps may done ahead of time. Continue with the recipe just before serving.
Heat the olive oil over medium. Add the green beans and crumble the bacon over. Toss to coat with the oil. Season with pepper and mix in the sage. Continue tossing over the heat until warmed through, about 5 minutes. Serve.