Despite their vibrant color, yellow wax beans can often be bland. Not anymore: Chefs Jon Shook and Vinny Dotolo of Jon & Vinny's in L.A. bump up the flavor with lemon, garlic and red pepper flakes. Peppery arugula is tossed in to wilt, making this one of our all-time favorite unfussy vegetable sides.
Add the arugula at the very end to ensure the greens keep their bright color. And while you can find yellow wax beans easily in the spring, if you can't get them, feel free to substitute green beans.
To learn more, read "Cacio of the Day."
Seared Yellow Wax Beans and Arugula
Recipe adapted from Jon Shook and Vinny Dotolo, Jon & Vinny's, Los Angeles, CA
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
⅓ cup olive oil
1 pound yellow wax beans, trimmed
3 shallots, thinly sliced
3 garlic cloves, thinly sliced
2 tablespoons lemon juice
1½ teaspoons fresh thyme leaves, finely chopped
½ teaspoon red pepper flakes
Kosher salt, to taste
2 cups baby arugula
1. In a large skillet, heat the olive oil over medium-high heat. Add the wax beans, shallots and garlic, and cook, tossing as needed until golden brown, 4 to 6 minutes.
2. Reduce the heat to medium and add the lemon juice, thyme leaves and red pepper flakes. Season with salt. Cook until the beans are just tender, while still retaining a bite, 5 minutes.
3. Stir in the arugula leaves and cook until just wilted, 1 minute more. Transfer to a platter and serve.