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Sautéed green beans with garlic and Spanish ham

Judias verdes salteadas con ajo y jamón Serrano

Photography by Pablo de Loy

Spanish cured ham, such as jamón serrano and the prized, luxurious jamón ibérico, impart a wonderful flavor to all kinds of vegetables. This dish works well with snap peas, broccoli and leafy greens.

Yield: Serves 4

6 ounces fresh green beans
2 ounces Spanish extra-virgin olive oil
2 garlic cloves, peeled and thinly sliced
4 thin slices jamon serrano (Spanish cured ham)

Cut the green beans in half, slicing them on a diagonal.
Put the olive oil and garlic in a sauté pan, then heat over medium heat until the garlic begins to turn light golden. Increase the heat to medium and add the green beans. Do not stir the green beans, you want them to sear on one side. Allow the beans to cook until just beginning to soften, about 5 minutes. Be careful not to let the garlic burn. Season to taste with salt.
Remove the pan from the heat. Shred the pieces of jamon into large slices with your hands. Toss them with the green beans and serve.