Wilted Arugula

Name: Wilted Arugula
Prep time: 5 min
Total time: 10 min
Ingredients: 1 tablespoon extra-virgin olive oil; 2 garlic cloves, thinly sliced; 8 ounces baby arugula, rinsed and drained well; 1 tablespoon balsamic vinegar; 0.25 teaspoon coarse salt; Freshly ground pepper

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By

Martha Stewart

Updated on November 10, 2022

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Prep Time:

5 mins

Total Time:

10 mins

Servings:

4

Looking for a fast, easy, and healthy side dish? Try wilted arugula. If you have only enjoyed this leafy green in salad, you've been missing out—it's time to try cooking it. Simply sauté sliced garlic in olive oil, then add the baby arugula, which will take about a minute to wilt. Season with balsamic vinegar and enjoy. Try it with our Baked Cod with Olives and Rosemary Lentils.

Ingredients

1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
8 ounces baby arugula, rinsed and drained well
1 tablespoon balsamic vinegar
¼ teaspoon coarse salt
Freshly ground pepper

Directions

Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.

Originally appeared: Martha Stewart Living, October 2005