Seared Yellow Wax Beans ā€˜nā€™ Greens

Serves 4


  • 1/3 cup olive oil
  • 3 garlic cloves, thinly sliced
  • 3 shallots, thinly sliced
  • 1 pound yellow wax beans, ends trimmed
  • 1 1/2 teaspoons fresh thyme, finely chopped
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons fresh lemon juice
  • 2 cups packed baby arugula leaves or larger arugula leaves, tough stems trimmed


Heat the oil and garlic in a stainless skillet over medium heat until the garlic begins to become fragrant, about 1 minute. Add the shallots and beans and stir often until they are nicely browned, about 5 minutes (if they get dark too quickly, reduce the heat to medium-low).

Stir in the thyme, red pepper flakes, salt and then the lemon juice and cook until the beans are tender, 3 to 5 minutes. Stir in the arugula leaves, cooking until they are just wilted, about another 2 minutes. Serve hot, at room temperature, or cold.

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