You can use any greens that wilt and cook up quickly. If you want to use a sturdier, braising green, such as curly kale, you’ll have to sauté it first for a while before adding the green beans.

3 – 4 c green beans, trimmed
2 T extra-virgin olive oil
3 large garlic cloves, thinly sliced lengthwise
6 c chopped arugula, mustard greens, dandelion greens, tat soi..
1 t grated lemon zest
salt and pepper, to taste

1. Cook beans in a large pot of boiling (salted) water, uncovered, until tender, 4 to 6 minutes. Drain in a colander.

2. Heat oil in a large, heavy skillet over medium heat until hot but not smoking, then sauté garlic, stirring, for about 1 minute. Add beans, arugula, zest, salt, and pepper and cook, tossing, until arugula is wilted, a couple of minutes, and green beans are heated through.