Judías Verdes con Jamón

Ingredients

• 1 pound green beans
• 4 ounces jamón
• 3 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 teaspoon chili flakes

Instructions

1. 1

   Wash and trim the green beans, cutting off the ends. If desired, cut them into 2-inch pieces.

2. 2

   In a large pot, bring salted water to a boil. Add the green beans and blanch for 3-4 minutes until bright green and tender-crisp.

3. 3

   Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process. Let them cool for about 2 minutes, then drain again.

4. 4

   While the green beans cool, mince the garlic and chop the jamón into small pieces.

5. 5

   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

6. 6

   Add the chopped jamón to the skillet and cook for 2-3 minutes, stirring occasionally, until slightly crispy.

7. 7

   Add the blanched green beans to the skillet, along with salt, black pepper, and chili flakes. Sauté everything together for about 5 minutes, allowing the flavors to meld.

8. 8

   Remove from heat and drizzle with lemon juice before serving. Adjust seasoning if necessary.

9. 9

   Serve warm as a side dish or light lunch, garnished with extra chili flakes if desired.