Green Beans with Ginger and Turmeric Gremolata

This recipe is full of flavor and nutrition that's also immune-enhancing. Turmeric has anti-inflammatory and cancer-protective attributes. Recipe is sourced from Modern Meal and published there from holistic chef Lizette Marx.

Prep time: 35 mins

Cooking time: 10 mins

Total time: 45 mins

Ingredients

Turmeric Gremolata

1 small bunch of fresh parsley, washed and dried (enough to make 1 cup loosely-packed)

1 garlic clove, skin removed

2 lemons, zested

1 2-inch piece fresh turmeric, peeled and grated (if unable to find it fresh, use 1/4 tsp turmeric powder)

sea salt and freshly cracked black pepper to taste

For the green beans

1 1/2 Tbs avocado oil

3 large shallots, finely chopped

1/2 tsp freshly grated ginger root

sea salt

3/4 lb green beans, green stem ends snapped off and strings removed

1 Tbs toasted sesame oil

2 Tbs ghee or butter

sea salt, to taste

Instructions

Make ginger turmeric gremolata

1. Grab a bunch of parsley from stem ends and with a chef knife, shave parsley leaves away from stems. You should have enough leaves to loosely fill a 1-cup measuring cup.

2. Gather parsley leaves together into a pile on a large cutting board and chop into fine pieces.

3. Grate garlic clove, lemon zest from two lemons, and turmeric over the parsley. Continue chopping this mixture until ingredients meld together. Season with sea salt and pepper to taste. Transfer gremolata to a small bowl and set aside.

   
   

Make green beans

1. Gently heat a large pan, add oil, and sauté shallots and ginger for two minutes. Add a pinch of sea salt and cook another minute.

2. Add green beans and stir to combine, then add 1/4 cup water and another pinch of sea salt. Cover and steam until green beans are crisp but tender, about 5-8 minutes. Remove from heat and cover, allowing the remaining water to evaporate slightly.

3. Add toasted sesame oil and ghee or butter and stir until green beans are coated evenly. Toss in 1/4 cup of the gremolata. Season with sea salt and top with more gremolata on top for presentation.

4. Use gremolata immediately or store in an airtight container in the refrigerator. To help preserve the gremolata, drizzle with avocado oil. Without the oil, the gremolata will keep for three days, and with the oil it will keep for one week.