Haricots Verts with Garlic and Arugula
A simple and flavorful side dish that requires very little effort and compliments and main dish to the meal!
Servings: 6
Ingredients
- 1 ½ pounds haricot verts or thin green beans
- 2 tablespoons Extra-virgin olive oil
- 3 large garlic cloves thinly sliced lengthwise
- ½ pound baby arugula about 6 cups
- 1 teaspoon freshly grated lemon zest
- ¾ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons balsamic vinegar
Instructions
- 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!
Nutrition
Calories: 90kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 308mg | Potassium: 388mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1680IU | Vitamin C: 20mg | Calcium: 107mg | Iron: 2mg
