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Spanish Green Beans with Ham, Almonds and Smoked Paprika
This recipe is our adaptation of the remarkably delicious green beans that we tasted in Extremadura, Spain, home of pimentón, or Spanish smoked paprika. Our method for charring then steaming the vegetables produces a perfectly tender-crisp beans. Serrano ham is a Spanish dry-cured ham; if you cannot find it, Italian prosciutto works equally well. The version we had in Spain was topped with a runny-yolked egg that, when broken into, created a velvety, flavorful sauce that coated the beans. If you like, just before serving top the beans with a poached egg before drizzling with the paprika-infused sauce.
tablespoons extra-virgin olive oil, divided
cup slivered almonds
01In a 12-inch skillet over medium, heat 2 tablespoons of oil until shimmering. Add the almonds and cook, stirring often, until lightly golden, about 2 minutes. Add the ham and garlic and cook, stirring, until the ham crisps and the garlic is fragrant, another 2 minutes. Transfer to a small bowl; set aside.
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