My original recipe was going to be green beans & arugula, but the ghetto grocery near my house was out of arugula, so I substituted endive.  For those of you who don’t know what endive is, it’s a bitter type of chicory.  There are different types of endive, but mostly you’ll find escarole in your local grocery. 

It’s a bit different than arugula, but my mouth tends to agree with bitter, so it was totally delish.

Green Beans & Endive

1 ½ lbs green beans (always fresh, yo. never canned.)
2 tablespoons olive oil
3 garlic cloves, minced
½ lb endive
1 teaspoon fresh lemon zest
salt & pepper to taste

Wash and cut green beans.  Cook beans in a 6 quart pot of boiling water, uncovered, until tender.  4 to 6 minutes.  Drain.

Heat oil in a 12 inch skillet over medium heat until hot, but not smoking.  Saute garlic until golden brown, about 1 minute.  Add your beans, endive, zest, salt & pepper.  Toss until endive is wilted, about 2 minutes.