Ingredients
1
1/2 lb green beans, trimmed
2
tbsp extra-virgin olive oil
3
large garlic cloves, thinly sliced lengthwise
1/2
lb arugula, tough stems discarded and leaves chopped (6 cups)
1
tsp finely grated fresh lemon zest
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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