Haricots Verts with Garlic and Arugula

Haricots Verts with Garlic and Arugula

serves 6

1 1/2 pounds haricot verts or thin green beans

2 Tablespoons extra-virgin olive oil

3 large garlic cloves, thinly sliced lengthwise

1/2 pound baby arugula (about 6 cups)

1 teaspoon freshly grated lemon zest

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 teaspoons balsamic vinegar

Bring a large pot of salted water to the boil. Add the beans and cook until tender, about 4-6 minutes. Drain in a colander.

In a large heavy bottom skillet, heat the oil over medium-high heat. Add the garlic and sauté until golden, about 1 minute. Add the beans, arugula, zest, salt and pepper. Sauté until arugula is wilted, 1-2 minutes. Remove from the heat. Add the vinegar and toss to combine. Serve immediately. Enjoy!

Printed from thegalleygourmet.net