Over the last few years, Arugula has gone from rare and exotic, to common and mainstream. Bags of baby arugula line almost every lettuce case in the country, and it appears on restaurant menus with such frequency one could make the case it's over-used.
Another, infinitely cooler, name for arugula is Rocket. My sources deep within the European foodie subculture report that this is the term most commonly used. That's where this lovely, and extremely easy bean side dish gets its name.
While rocket is a wonderful green for salads, I really enjoy using it as an herb in hot dishes like this one. The secret is a very, very brief cooking so it keeps its fresh spicy flavor, and bright color.
This makes a great side dish for so many main courses, and in the video you'll see it next to a maple-brined pork loin that I'll be airing soon. By the way, don't let the bacon fat in this recipe scare you. Believe me, it's way more afraid of you than you are of it. Enjoy!
4 strips bacon, sliced
1 tbsp olive oil
salt and fresh ground black pepper to taste
15 oz jar or can butter beans, drained and rinsed
3 cloves garlic, minced
large handful arugula, chopped
1/2 lemon, juiced