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                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup minced chives
                                                                  • Yes No 1/4 cup diced parsley
                                                                  • Yes No 2 tbsp diced mint
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No salt
                                                                  • Yes No 1 1/4 lb yukon gold potato
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 1/2 lb green bean
                                                                  • Yes No chive blossoms
                                                                  • In a medium bowl, combine the olive oil with the chives, parsley, mint, lemon zest, lemon juice and garlic and season with salt. Let the salsa verde stand at room temperature for 15 minutes to 1 hour.
                                                                  • Meanwhile, in a large saucepan, cover the potatoes with cold water, add a large pinch of salt and bring to a boil. Cook the potatoes over moderately high heat until just tender, about 8 minutes; drain and return them to the saucepan. Add 1 tablespoon of the butter and toss to coat. Season with salt.
                                                                  • Bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, 4 minutes; drain. Return the beans to the pot and stir in the remaining 1 tablespoon of butter. Season with salt.
                                                                  • Add half of the salsa verde to the potatoes and half to the beans, stirring to coat. Transfer the beans to a serving bowl. Top with the potatoes, garnish with the chive blossoms and serve right away.
                                                                  Yields: 7
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
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                                                                    cook
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                                                                    drain
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                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

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