Haricots Verts with Pancetta

Ingredients

• 2 cloves garlic thinly sliced
• 1.3 pounds green beans trimmed
• 6 servings kosher salt 
• 6 servings lemon wedges for serving
• 4 ounces pancetta diced
• 0.3 cup panko breadcrumbs 
• 6 servings pepper freshly ground

Equipment

• frying pan
• paper towels
• pot
• slotted spoon

Directions

1. Bring a large pot of salted water to a boil.
2. Add the haricots verts and cook until crisp-tender, about 4 minutes.
3. Drain, then plunge into an ice bath to stop the cooking.
4. Drain again, then transfer to paper towels and pat dry.
5. Cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes.
6. Remove to paper towels using a slotted spoon.
7. Add the garlic to the drippings in the skillet and cook, stirring, until golden, about 1 minute.
8. Add the panko and cook, stirring, until toasted, about 1 minute.
9. 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.
10. Serve with lemon wedges.
11. Photo by Con Poulos