The New York Times
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
Preparation:
Heat your broiler with a rack set 6 inches below the heat source.
On a large rimmed baking sheet, toss the green beans with the oil; season with salt and pepper.
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.)
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.
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.