Adapted from The Best of Gourmet by Ruth Reichl
1 # green beans, trimmed
1 Tbl extra-virgin olive oil
1 garlic clove, peeled and minced
about 4 cups baby arugula, stems trimmed
1/2 tsp finely grated lemon zest
kosher salt & finely ground black pepper, to taste
Bring a large pot of salted water to a boil. Add the green beans and boil, uncovered, until tender, about 4-5 minutes. Drain in a colander then plunge into a large bowl of ice water. When cool, drain again in a colander and set aside.
Heat oil in a large sauté pan over medium-high heat until hot but not smoking, about 1 1/2 minutes. Add the garlic and sauté until golden, being careful not to let it brown, about 1 minute. Add the green beans, lemon zest and arugula. Season with salt and pepper and cook, tossing occasionally, until the beans are warmed through and the arugula is wilted, about 2 minutes. Serve hot.