GREEN BEANS AND ARUGULA

This dish is a welcome departure from run-of-the-mill sides. Lemon zest
and golden garlic give wilted arugula and tender green beans
multidimensional flavor.

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.



Serves 6