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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. 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, 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, 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.
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