Green Beans and ArugulaJohn Kernick
This dish is a welcome departure from run-of-the-mill sides. Lemon zest and golden garlic give wilted arugula and tender green beans multidimensional flavor.
Recipe information
Total Time
25 min
Yield
Makes 6 side-dish servings
Ingredients
1 1/2 lb green beans, trimmed
2 tablespoons extra-virgin olive oil
3 large garlic cloves, thinly sliced lengthwise
1/2 lb arugula, tough stems discarded and leaves chopped (6 cups)
1 teaspoon finely grated fresh lemon zest
3/4 teaspoon salt
1/2 teaspoon black pepper
Preparation
Step 1
Cook beans in a 6-quart pot of boiling salted water, uncovered, until tender, 4 to 6 minutes. Drain in a colander.
Step 2
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add beans, arugula, zest, salt, and pepper and cook, tossing, until arugula is wilted, about 2 minutes.
Recipe notes
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