Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
The world of fermentation.
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.
cup whole-milk plain Greek yogurt
cup finely chopped fresh chives
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT