A recipe worth sharing where the sum of two parts, green beans and arugula, equal much more than either on their own. More photos and recipe…
This recipe is from The Best of Gourmet – Sixty-Five Years, you can also find it online at Gourmet.
Green Beans & Arugula
Serves 6 as a side dish.
* I’ve used broad green beans and steamed them instead of boiling them.
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
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.