 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
This recipe is another component of the lovely menu called Fresh From the Farm featured in the July 2006 Gourmet Magazine. It included this zesty and fresh green bean and arugula dish and paired it with Grilled Salmon with Lime Butter Sauce, Angel-Hair Pasta with Fresh Tomato Sauce and Grilled Corn with Herbs - and we made them all. Read more . I am submitting those recipes separately. I've made this menu numerous times in whole and in part because it is so delicious and fresh. 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. Enjoy. 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/rocket lettuce, tough stems discarded and leaves chopped (6 cups) |
1 teaspoon finely grated fresh lemon zest |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Cook beans in a 6-quart pot of boiling salted water, uncovered, until tender, 4 to 6 minutes. Drain in a colander.
2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.
3. 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.
|
|