Best Green Beans with Garlic-Herb Yogurt Recipe | Christopher Kimball’s Milk Street

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Milk Street Recipe
Milk Street Bowtie Green Beans with Garlic-Herb Yogurt

Green Beans with Garlic-Herb Yogurt

25 minutes

Green Beans with Garlic-Herb Yogurt

Free

For this simple, fresh take on green beans, we steam them in water with a few tablespoons of butter, then the lid comes off the pot so the water can evaporate, leaving the beans tender and lightly slicked with flavorful fat. The garlic-herb yogurt, spooned on before serving, is a creamy yet light flourish. This side is as good served at room temperature as it is warm.

4

Servings

Tip

Don’t forget to cover the beans for the first half of cooking; stir only once to ensure even doneness and prevent too much steam-heat escaping the pot.

25 minutes

1/2 cup whole-milk plain Greek yogurt
1/4 cup finely chopped fresh chives
2 tablespoons finely chopped fresh mint, plus 2 tablespoons torn fresh mint
2 tablespoons finely chopped fresh dill
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
2 teaspoons honey
1 medium garlic clove, finely grated
3 tablespoons salted butter, cut into 2 or 3 pieces
Kosher salt and ground black pepper
1 1/2 pounds green beans, trimmed
Ingredients
  • ½

    cup whole-milk plain Greek yogurt

  • ¼

    cup finely chopped fresh chives

  • 2

    tablespoons finely chopped fresh mint, plus 2 tablespoons torn fresh mint

  • 2

    tablespoons finely chopped fresh dill

  • 2

    tablespoons lemon juice

  • 1
  • 2

    teaspoons honey

  • 1

    medium garlic clove, finely grated

  • 3

    tablespoons salted butter, cut into 2 or 3 pieces

  • Kosher salt and ground black pepper

  • pounds green beans, trimmed

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Green Beans with Garlic-Herb Yogurt

Get Ready to Cook

4

Servings

25 minutes

Tip

Don’t forget to cover the beans for the first half of cooking; stir only once to ensure even doneness and prevent too much steam-heat escaping the pot.

Ingredients
  • ½

    cup whole-milk plain Greek yogurt

  • ¼

    cup finely chopped fresh chives

  • 2

    tablespoons finely chopped fresh mint, plus 2 tablespoons torn fresh mint

  • 2

    tablespoons finely chopped fresh dill

  • 2

    tablespoons lemon juice

  • 1
  • 2

    teaspoons honey

  • 1

    medium garlic clove, finely grated

  • 3

    tablespoons salted butter, cut into 2 or 3 pieces

  • Kosher salt and ground black pepper

  • pounds green beans, trimmed

Step 1 of 3

Make the Garlic-Herb Yogurt Mixture

½
cup whole-milk plain Greek yogurt
¼
cup finely chopped fresh chives
2
tablespoons finely chopped fresh mint
2
tablespoons finely chopped fresh dill
2
tablespoons lemon juice
1
tablespoon extra-virgin olive oil
2
teaspoons honey
1
medium garlic clove, finely grated
Kosher salt and ground black pepper

In a medium bowl, stir together the yogurt, chives, the chopped mint, dill, lemon juice, oil, honey and garlic. Season with salt and pepper; set aside.

Step 2 of 3

Cook the Green Beans

3
tablespoons salted butter, cut into 2 or 3 pieces
½
cup water
½
teaspoon salt
pounds green beans, trimmed

In a Dutch oven over medium-high, bring the butter, ½ cup water and ½ teaspoon salt to a boil. Stir in the green beans, then cover and cook until just tender when pierced with the tip of a knife, about 5 minutes; stir once about halfway through.


Uncover, increase to high and cook, stirring occasionally, until the water evaporates and the beans begin to sizzle, about 5 minutes.

Step 3 of 3

Serve

2
tablespoons finely chopped fresh mint

Transfer the beans to a platter. Drizzle with the yogurt mixture and sprinkle with the torn mint.

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Done!

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