It feels like summer is already in
full effect here in Atlanta. There
are fresh markets with seasonal produce all over the city. This weekend I visited the Green Market in Piedmont Park. There was a lot
of arugula available so I got several bags. The raw arugula’s peppery taste is ridiculously delicious to
me but I have so much I’m going beyond salads this week.
Arugula and Cannellini Beans
2 cups cannellini beans (doesn’t matter if these are dry or
3 cups arugula, ribbon sliced (with or without stems)
1 Tbs olive oil
Sauté beans in heated olive oil for 2-3 minutes.
Add arugula and heat until lightly wilted.
Season to taste.