Lemon-pepper green beans

 
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COOK AN AYURVEDIC THANKSGIVING MEAL

This Lemon-Pepper Green Beans dish is the perfect foil for the sweet, heavy and richer dishes of the Thanksgiving table. Served warm and topped with lemon zest and a yogurt sauce (optional), these brightly flavored beans make a delicious and easy-to-digest side. Happy Thanksgiving!

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Serves 4  l  Difficulty: very easy  l  Prep time: 10min  l  Total time: 20min

Ingredients 

  • 2 pounds green beans, trimmed

  • 4 tablespoons extra-virgin olive oil

  • 1 lemon, zested

  • 2 cups whole-milk yogurt

  • Handful fresh mint, finely chopped

  • Himalayan salt and freshly ground pepper

 

Steps 

  1. Bring a large pot of salted water to a boil. Add beans and return to a boil, then cook until beans are crisp-tender and a consistent color throughout, 3 to 4 minutes.

  2. Drain; run under cold water to stop cooking. Pat completely dry.

  3. Drizzle beans with oil; toss to coat. Sprinkle beans with 2 teaspoons salt, 1/2 lemon zest, and pinch of black pepper.

  4. In a side bowl, mix together the yogurt with mint, olive oil and salt & pepper.

  5. Serve beans warm, with yogurt sauce.

 
 
SidesFrance BrunelThanksgiving, green beansComment