Dr. Axe > Recipes

Lemon Pepper Green Beans Recipe

Lemon pepper green beans recipe - Dr. Axe

Total Time

15 minutes

Serves

4–6

Ingredients:

  • 3 pounds fresh green beans
  • 2 tablespoons coconut oil or ghee
  • 2 cloves garlic, minced
  • ¼ cup lemon juice
  • 2 teaspoons grated lemon rind
  • black pepper to taste
  • sea salt to taste

Directions:

  1. In large skillet over med-high heat, stir-fry green beans and garlic in coconut oil or butter until crisp tender, about 10 minutes.
  2. Reduce heat to medium; add lemon juice, lemon peel, pepper, and salt. Cover and let steam for 2-3 minutes, stirring occasionally.
  3. Transfer to serving bowl and serve immediately.

Side dishes are often heavier than the main — think rice, starchy potatoes or pasta. This penchant for carb-heavy sides probably stems from the limp, overcooked veggies and sad iceberg salads many of us endured in our youth. But no more! There’s no reason not to have a side that’s full of flavor and easy to make. These Lemon Pepper Green Beans recipe is not your grandma’s recipe. They require only a handful of ingredients and just 15 minutes, but are a tasty complement to your favorite meals, like burgers and grilled chicken. Kitchen novices, this is a terrific recipe to boost your cooking confidence.

Lemon pepper green beans recipe step 1 - Dr. Axe

Heat the coconut oil in a large skillet over medium-high heat. Add in the green beans and garlic and stir fry until the beans are a bit crispy.

Next, reduce the heat to medium. Add in the lemon juice, lemon peel, salt and pepper. Cover the pan and steam the lemon pepper green beans for 2–3 minutes, stirring occasionally.

Lemon pepper green beans recipe step 2 - Dr. Axe

Transfer the beans to a serving bowl and sprinkle with grated lemon rind. Serve immediately.

Enjoy these lemon pepper green beans the next time you want a lighter side dish with minimal effort.


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7 Comments

  1. C on

    We Greeks have eaten green beans (as well as broccoli, swiss chard, dandelion greens and others) this way since, well, forever! One difference is use good olive oil instead of coconut. Kick it up another notch and add a little garlic — trust me, you’ll begin to CRAVE your cooked greens this way!

    Reply
  2. Robert on

    I am curious to know if when adding the chopped garlic to the hot pan, if there are any nutritional benefits remaining? It seems the taste of garlic has all but disappeared; has the good stuff of garlic also disappeared?

    Reply
    • C on

      Hey Robert, since you’re adding the garlic at the same time as the gb’s and other ingredients, its never really cooked to the point where it’s burned or scorched therefore it retains the flavor and nutritional value. The key is as Dr. AXE suggests which is brief cooking time-crisp/tender — delicious :)

      Reply
  3. Rachel on

    Made these for a side for thanksgiving and they were a perfect palate cleanser. The lemon is so bright! Super easy and tasty. I juiced and zested the lemon in advance so the day of it was fast to throw together.

    Reply

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