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