Total Calories: 58
1 Snap off the stem ends of the green beans. Bring about 2 quarts of water to a boil in a large saucepan. Add the beans and salt to taste. Cook uncovered until the beans are crisp-tender, 4 to 5 minutes. Rinse the beans under cold water and drain well. Pat dry. Cut the beans into bite-size pieces.
2 In a large skillet, cook the pancetta, onion, garlic, parsley, and sage in the oil over medium heat until the onion is golden, about 10 minutes. Add the green beans and a pinch of salt. Cook until heated through, about 5 minutes more. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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