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.
