Under 30 Minutes

Wilted Arugula

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield:
Wilted Arugula

Photography: Kirsten Strecker

Source: Martha Stewart Living, October Fall 2005

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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