Diary of a Foodie
Potatoes with Green Beans and Arugula
Diary of a Foodie: Season Three: Hawaii’s Big Island: Food Lover’s Paradise
Serves2
- Active Time:15 min
- Start to Finish:25 min
PETER MERRIMAN, MERRIMAN'S, WAIMEA, HAWAII
January 2009
Watch a clip of this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
- 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.
- Keywords
- diary of a foodie,
- hawaii,
- vegetarian,
- potato
More Diary of a Foodie
- Chiles en Nogada con Salsa de Chocolate (Stuffed Poblanos with Nut Sauce and Chocolate-Pomegranate Molasses Drizzle)
- Easy Seafood Paella
- Gazpacho
- Chile and Bell Pepper Frittata
- Pollo Alla Cacciatora con Peperoni (Hunter’s-Style Chicken with Peppers)
- Porcini and Honey Ice Cream
- View All Diary of a Foodie
Diary of a Foodie
Season Three
The third season of Gourmet’s Diary of a Foodie travels the world to serve a feast of culinary trends, exotic ingredients, and food-obsessed personalities. We’ll explore the unspoiled waters around Tasmania, the culinary traditions of Istanbul during Islam’s holiest month, and more.
Pinterest
