2000s Recipes + Menus
Green Beans and Arugula
Serves6 (side dish)
- Active time:15 min
- Start to finish:25 min
July 2006
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.
- 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 lemon zest
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
-
Cook beans in a 6-quart pot of boiling salted water, uncovered, until tender, 4 to 6 minutes. Drain in a colander.
-
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.
- Keywords
- ian knauer,
- green bean,
- vegetarian,
- arugula
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