Green Beans and Arugula
['1 1/2 lb green beans, trimmed', '2 tablespoons extra-virgin olive oil', '3 large garlic cloves, thinly sliced lengthwise', '1/2 lb arugula, tough stems discarded and leaves chopped (6 cups)', '1 teaspoon finely grated fresh lemon zest', '3/4 teaspoon salt', '1/2 teaspoon black pepper']
Cook beans in a 6-quart pot of boiling salted water, uncovered, until tender, 4 to 6 minutes. Drain in a colander.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add beans, arugula, zest, salt, and pepper and cook, tossing, until arugula is wilted, about 2 minutes.
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