Green Beans with Tangerine Brown Butter and Bacon

Photo by Jennifer Hitchcock

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6 servings

  • 10 large slices country ham or prosciutto, very thinly sliced (ask your butcher to do this)
  • 1 tablespoon vegetable oil
  • 1 pound green beans or haricots verts
  • 2 tablespoons cold unsalted butter
  • Zest and juice of 2 tangerines
  • Juice of 1 lemon
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup tangerine supremes
  1. Up to a day in advance, tear the slices of country ham into rough ½-inch ribbons.
  2. In a medium sauté pan, heat 1 tablespoon of vegetable oil until shimmering. Add the country ham and toss around gently until it crisps up. This should take about two minutes. Drain well, cover, and set aside. Store at room temperature until you’re ready to use.
  3. Season a large pot of water so that it tastes like the sea and bring that water up to a boil. Set up an ice bath nearby. Drop your beans into the water and allow the water to return to a boil. Cook the beans until they are just tender, or al dente as some folks like to say. Shock the green beans in the ice bath and drain them well once they’re cool. This step can be done up to a day in advance.
  4. Note: When you get ready to finish and serve your beans, make sure you have all your ingredients ready to go because this will go fast and could go wrong relatively quick. When I make these for a crowd, it’s the last thing I do as they should be eaten immediately. In a large sauté pan, melt and begin to brown your butter over medium heat.
  5. Once the butter starts to take on a nutty color and aroma, toss in the zest and juices. Bring that up to a simmer and add the beans.
  6. Over the heat, toss the beans with the brown butter citrus sauce, salt, and pepper. Make sure the beans are warmed through and transfer them to a platter. Spoon the brown butter deliciousness over the beans and top it all off with the tangerine supremes and crispy country ham. Serve as soon as possible.
  • from Chef Vivian Howard of the Chef & the Farmer, Kinston, NC

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