Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Wilted Arugula 3.3 (303) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on November 10, 2022 Print Share Share Tweet Pin Email Photo: Kirsten Strecker 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. Print