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
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. 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. Stir in the arugula leaves and cook until just wilted, 1 minute more. Transfer to a platter and serve.