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Steamed Fresh Green Beans with Garlic Dill Hollandaise Sauce

Taking a new approach to fresh green beans, steamed with Swanson® Chicken Broth and black pepper, add bacon, and drizzle with a creamy butter-less garlic and dill hollandaise sauce. Makes my mouth water.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course lunch/dinner
Cuisine French
Servings 8 people
Calories 1059.9 kcal

Equipment

  • 1 skillet For cooking turkey bacon
  • 1 Microwaveable Bowl For heating hollandaise base
  • 1 Double Boiler Essential for tempering egg yolks without scrambling
  • 1 Large Saucepan with Steamer Basket Insert For steaming green beans
  • 1 Whisk For hollandaise sauce

Ingredients
  

Main

  • 5 slices turkey bacon
  • ¼ cup Swanson® Unsalted Chicken Stock
  • ¼ cup heavy whipping cream
  • 1 ½ teaspoons fresh lemon juice
  • 3 cloves garlic minced
  • 1 teaspoon dried dill weed
  • 6 egg yolks
  • ¼ teaspoon fresh ground black pepper
  • 2 cups Swanson® Chicken Broth
  • 2 pounds fresh whole green beans trimmed
  • ½ teaspoon fresh ground black pepper

Instructions
 

  • Place turkey bacon in a skillet over medium to medium-high heat. Cook to desired crispness, turning occasionally, about 6 minutes. Remove from heat; let cool slightly. Chop bacon into small pieces.
  • Mix Swanson® Chicken Stock, cream, lemon juice, minced garlic, and dill in a microwaveable bowl. Microwave on HIGH for 1 minute, 30 seconds.
  • Place water in the bottom of a double boiler; water should not touch the bottom of the top pan. Bring water to a boil. Lightly beat egg yolks in the top of the double boiler. Cook, stirring until thickened and egg yolks are about double in volume, 3 to 5 minutes. Reduce heat to low.
  • Gradually whisk in stock/cream mixture, whisking until completely combined. Mix thoroughly for another minute. Season with 1/4 teaspoon black pepper. Remove from heat and cover to keep sauce warm.
  • Set a steamer basket insert into a large saucepan. Pour in Swanson® Chicken Broth to just below the bottom of the steamer; bring to a boil. Add green beans, season with 1/2 teaspoon black pepper and steam until crisp-tender, about 5 minutes. Discard leftover chicken broth or reserve for another use.
  • Transfer beans to a serving dish; sprinkle with bacon crumbles. Top with hollandaise sauce and serve.

Notes

1. For the 'butter-less' hollandaise, constant whisking over low heat in the double boiler is crucial to prevent the egg yolks from curdling. Ensure the water in the bottom pan does not touch the upper pan, and maintain a gentle simmer, not a rolling boil. A touch of Dijon mustard (1/2 tsp) can add depth and help stabilize the emulsion. 2. Steam the green beans to 'crisp-tender'; overcooked beans become dull in color and mushy. If preparing ahead, immediately plunge steamed beans into an ice bath to stop cooking and preserve vibrant color and texture. 3. While turkey bacon is used here, high-quality smoked pork bacon or even pancetta would provide a richer, more complex flavor profile.