Haricots Verts with Garlic and Arugula
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