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Zesty Green Beans

Make this recipe for Shabbos and you’ll never miss your kugel!



2 tablespoons olive oil

3 tablespoons finely chopped onions

3 tablespoons finely chopped parsley

1 ½ teaspoons grated lemon zest

1 tablespoon fresh lemon juice

2 pounds Haricots Verts or other green beans, trimmed


Stir together all ingredients (except the green beans) with 3/4 teaspoon salt and 1/4 teaspoon pepper in a

large bowl until combined well.

Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water),

uncovered. Boil until crisp-tender, about 6 minutes, then drain. Toss with olive oil.

Count as a Free and a Fat! Enjoy