Diary of a Foodie

Potatoes with Green Beans and Arugula

Diary of a Foodie: Season Three: Hawaii’s Big Island: Food Lover’s Paradise

  • Active Time:15 min
  • Start to Finish:25 min
January 2009
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  • 1/2 lb boiling potatoes, cut into 1 1/2-inch pieces
  • 1/4 lb green beans, trimmed
  • 2 tablespoons unsalted butter
  • 1 cup arugula, tough stems discarded and leaves coarsely chopped
  • Put potatoes in a small saucepan with 1 Tbsp salt and enough water to cover by 2 inches. Bring to a boil, then simmer until just cooked through, about 7 minutes. Drain.
  • Cook green beans in a 1 1/2- to 2-qt saucepan of boiling salted water (1/2 Tbsp salt for 1 qt water) until just tender, 3 to 5 minutes. Drain.
  • Heat butter in a 10-inch heavy skillet over medium-high heat until foam subsides, then sauté potatoes until golden, 3 to 5 minutes. Stir in green beans and cook until just heated through. Add arugula and toss until just wilted, about 1 minute. Season with salt.
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