Today's recipe was inspired by one that I saw in this month's issue of Food Network Magazine. Their recipe was almost identical, but I subbed green beans for sugar snap peas (because I had some that needed to be used). It's a very simple recipe and makes a great side dish. The leeks and beans are very bright in flavor and the pancetta adds a delicious saltiness. (FYI - This dish is perfect if you're trying to convince someone to try going paleo!)
Ingredients:
1 lb whole fresh green beans
1/2 cup pancetta, diced
1 leek, sliced thin
1/2 tsp salt
Heat a large skillet over medium heat and add your diced pancetta. Allow to cook until the pancetta is brown and crispy and most of the fat has rendered down, 10-15 minutes.
While your pancetta is browning, soak your leeks in a large bowl of water. Leeks are sandy, so the sand will sink to the bottom. To prepare your green beans, snap both ends off of each green bean. Leave the bean long or snap into smaller pieces, if desired.
When your pancetta is cooked, add your leeks and green beans, sprinkle with salt and saute, stirring occasionally another 10 minutes or until leeks are translucent and green beans are softened.
Remove from heat and serve.
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