Ingredients

• 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

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Instructions

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.