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Wilted Arugula

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    Martha Stewart Living, October Fall 2005
    • Prep Time 5 minutes
    • Total Time 10 minutes
    • Yield Serves 4
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    Ingredients

    • 1 tablespoon extra-virgin olive oil
    • 2 garlic cloves, thinly sliced
    • 8 ounces baby arugula, rinsed and drained well
    • 1 tablespoon balsamic vinegar
    • 1/4 teaspoon coarse salt
    • Freshly ground pepper

    Directions

    1. 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.

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