Haricots Verts with Garlic and Arugula

These Haricots Verts with Garlic and Arugula are a vibrant side dish and a tasty addition to any dinner table!

Sunday Dinner

Camembert, Walnut, and Cranberry Pastries

Roast Chicken
Mashed Potatoes with Crème Fraîche and Chives
Haricots Verts with Garlic and Arugula

Deep Dish Apple Pie

If you are a regular reader, you probably know how important our Sunday dinners are. We are fortunate to be able to eat almost all our week day dinners together, but it is the Sunday dinner that we look forward to the most. It is a time when we can talk and share about the week before and the week ahead. We have discussions about life, history, politics, and other topics. It is a time where we can linger without having to rush out the door to soccer practice, a basketball game, or a school meeting. It is a family time– a time for us to be together.

This Sunday is the fifty-second Sunday dinner that I have shared with you. That’s right, a whole year of Sunday dinners and we didn’t miss a one. Whether we were in a cabin in the woods, a house on a lake, or in our very own home, we sat down to eat, share, and love. In the future, most of our Sunday dinners will be repeats. But there will be times where I switch things up and try-out a new recipe. That means it will be difficult for me to share a recipe from our Sunday dinner.

This past year I was able to share a recipe each week for several reasons. First, I knew it tasted good. Second, it was already made the night before or that morning. Third, I had a picture of it from a previous dinner or after taking one that day. So, I will continue to share our menus with links to recipes I have previously shared, but I can’t always promise a recipe. What I can promise is that I will share all the recipes over the course of time.

This Sunday is an example of me having a picture of the dish from a previous Sunday dinner. I already knew it tasted good, I just didn’t have a picture to share that Sunday because I didn’t have it made. This is a tasty side dish to serve with just about anything. I like to use the slender haricots verts instead of the plump green beans. They are par-boiled just until tender and then sautéed with slivers of garlic. Then they are tossed with peppery arugula and flavored with a bit of lemon zest and a good balsamic vinegar. This is a dish that I have served with pork, fish, and chicken to rave reviews.

Haricots Verts with Garlic and Arugula

By Nicole Prep: 5 minsCook: 10 minsTotal: 15 mins Servings: 6 A simple and flavorful side dish that requires very little effort and compliments and main dish to the meal!

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 

1. 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.
2. 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

Nutrition information is automatically calculated, so should only be used as an approximation.