Ingredients
Kosher salt and freshly ground pepper
2 pounds green beans, trimmed
Extra-virgin olive oil, for drizzling
1 1/2 teaspoons finely grated lemon zest
Minty Yogurt Sauce, for serving
Preparation
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. Beans can be made ahead to this point and refrigerated in an airtight container up to 2 days.
Drizzle beans with oil; toss to coat. Stir together 2 teaspoons salt, lemon zest, and 1/2 teaspoon pepper. Sprinkle over beans. Serve, with yogurt sauce.
