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!
AIR: Yes I FIRE: Yes I EARTH: Yes
AIR + FIRE: Yes I FIRE + EARTH: Yes I AIR + EARTH: Yes I AIR + FIRE + EARTH: Yes
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
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.
Drain; run under cold water to stop cooking. Pat completely dry.
Drizzle beans with oil; toss to coat. Sprinkle beans with 2 teaspoons salt, 1/2 lemon zest, and pinch of black pepper.
In a side bowl, mix together the yogurt with mint, olive oil and salt & pepper.
Serve beans warm, with yogurt sauce.