Pancetta Green Beans with Shitakes and Cranberries

Pancetta Green Beans with Shitakes and Cranberries

Recipe by Nathan Lippy

Ingredients:

• 4 oz diced pancetta
• 2 cups sliced shitake mushrooms
• ½ pound fresh green beans, cleaned and trimmed
• 2-3 cloves fresh garlic, thinly sliced
• 1/3 cup dried cranberries
• 2 tablespoons unsalted butter
• 1 tablespoon lemon juice
• Salt and pepper
• Olive oil

Directions:

1. Heat your griddle to medium heat and cook the pancetta until crisp (about 5-7 minutes tossing often).
2. Remove the crisp pancetta from the heat and reserve for later. Add the mushrooms and butter to the pancetta fat with a bit of salt & pepper and toss to evenly coat. Cook for 3-4 minutes.
3. Add the garlic, cranberries and pancetta and toss to mix evenly. Cook for another 4-5 minutes.
4. Add a bit of water and the lemon juice. Cook for another 2 minutes to steam the beans.
5. Serve family style on a platter or in a large bowl.
6. Enjoy!