Dunk crisp-tender green beans in the buttermilk sauce, a cooling contrast to the spicy burger.
2 teaspoons olive oil
1 (12-ounce) package fresh green beans, trimmed
1/4 cup water
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup plain nonfat Greek yogurt
2 tablespoons low-fat buttermilk
2 teaspoons chopped fresh dill
1 teaspoon fresh lemon juice
1/4 teaspoon paprika
Est. added sugars 0g
How to Make It
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add green beans to pan; cook 3 minutes. Add 1/4 cup water; cook 3 minutes or until liquid evaporates and beans are crisp-tender. Sprinkle with salt and pepper.
Combine yogurt and remaining ingredients in a bowl, stirring with a whisk. Serve with green beans.