Green Beans and Prosciutto, Mushrooms, and Leeks

This is a great recipe for any time of year but I came up with it over the holiday season. I was wanting to create something that was light and yet still satisfying. Something that could meet the needs of multiple food sensitivities and still be mouth-watering good. So, the recipe below is what I came up with. I think it turned out absolutely wonderfully. The combinations of flavors and textures; tender, salty, crispy etc. are great. 

I hope you enjoy it as much as I do!

Ingredients:

1 lb. Green Beans

3-4 Slices Prosciutto

6 oz or about 2-3 Leeks

½ C Sliced Button Mushrooms

2-3 TB Olive Oil

Salt and pepper to taste

Directions:

1. Crisp your prosciutto in a fry pan or the microwave. If using a microwave, place on paper towels and cook in 30 second increments.  Once crispy, set it aside to cool.

2. Trim the end of your green beans and cook them in a medium pot of salted boiling water. Cook them for a couple minutes until they are bright green and then drain and set aside.

3. Dice and saute your leeks and mushrooms over medium heat in a pan with a couple tablespoons of olive oil. Add salt and pepper to taste and saute until tender. 

4. Break up your prosciutto into small pieces.

5. Add your green beans and prosciutto to your leeks and mushrooms, and stir to combine. Make sure everything is evenly heated through. 

6. You can add a little more salt and pepper to taste if needed, serve, and enjoy!

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