Charred Green Beans and Lemony Yogurt
By
Everyone needs a simple summer side dish formula and this one is very adaptable Broil or grill a pile of bright, snappy green beans until just charred but still crisp-tender, then set over a bed of well-seasoned lemony yogurt Top with a flurry of herbs plus a squeeze of lemon juice and you have the foundation for endless summer lunches and dinners
Yield
4
Time
15 minutes
Ingredients
1 pound green beans, trimmed
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups plain Greek yogurt
1 lemon
1/4 teaspoon red-pepper flakes, or more to taste
1/2 cup fresh mint leaves
Instructions
Step 1
Heat your broiler with a rack set 6 inches below the heat source.
Step 2
On a large rimmed baking sheet, toss the green beans with the oil; season with salt and pepper.
Step 3
Broil the green beans until bright green and charred in spots, about 5 minutes. Let cool slightly while you prepare the yogurt. (Alternately, you can grill the beans over medium-high in a grill basket until lightly charred, about 5 minutes.)
Step 4
While the beans are cooling, add the yogurt to a medium bowl. Zest the lemon into the yogurt, then juice half the lemon over the top. Cut the remaining lemon half into 4 wedges; set aside. Add the red-pepper flakes to the yogurt, season with salt and pepper, then stir to combine.
Step 5
Spoon the yogurt onto a large platter, then top with the green beans and mint. Season with more salt and pepper, if necessary, and serve with the lemon wedges.
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