Cider Vinegar-Braised Green Beans with Crispy Ginger

Tangy in all the right ways. 😏

Serves 3-4

Ingredients

• 1 pound bag of green beans, rinsed, ends trimmed

• 1.5 tablespoons coconut oil

• 1/2 teaspoon salt

• 1/8 teaspoon black pepper

• 1/2 cup apple cider vinegar (Bragg is usually my go-to)

• 1 tablespoon fresh ginger, chopped

• 1 tablespoon fresh turmeric, chopped

• 1.5 tablespoons nutritional yeast

• 1 tablespoon fresh mint (finely chopped)

• 1/2 lemon, juiced

• extra virgin olive oil for garnish

• flaky salt for garnish

Directions

Heat a cast iron pan, or sauté pan, over medium heat for three minutes. Add coconut oil. Once the oil mets, add turmeric and ginger and cook for an additional 3 minutes.

Add green beans, salt, and pepper, and cook for 5 minutes until beans start to soften.

Add apple cider vinegar, turn the heat down to a medium-low, and simmer beans for 10 minutes until they’re completely soft and the liquid fully evaporates.

Add lemon juice, mint, and nutritional yeast. Toss to coat the beans evenly. Drizzle with extra virgin olive oil and flaky salt before serving.

The Scoop

Braising is a fancy way of saying that an ingredient is cooked low and slow until it’s completely tender. As much as I love a crunch to my green beans, I also love when they’re delicate and saucy. Apple cider vinegar is one of my favorite ingredients to cook with. It adds a sweet tang without having to use any kind of extra sugar. It’s also an easy way to add depth of flavor to any dish. These green beans are tender, tangy, spicy, and sweet and they make a killer side dish.