ARUGULA RECIPES COOKED RECIPES

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SAUTÉED ARUGULA RECIPE | EATINGWELL



Sautéed Arugula Recipe | EatingWell image

Peppery sautéed arugula is dressed in a delicate buttery sauce with lemon, garlic and sherry vinegar. Pair this quick and easy side dish with roasted chicken or fish.

Provided by Karen Rankin

Categories     Healthy Arugula Recipes

Total Time 15 minutes

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
4 small cloves garlic, chopped
3 (5-ounce) containers arugula
3 tablespoons unsalted butter
2 tablespoons sherry vinegar
½ teaspoon grated lemon zest
1 tablespoon lemon juice
½ teaspoon salt

Steps:

  • Heat oil in a large pot over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Gradually add arugula to the pot, stirring constantly, until all the arugula is wilted and has released all its moisture, about 3 minutes. Using tongs or a slotted spoon, quickly transfer the wilted arugula to a bowl, leaving any liquid in the pot.
  • Increase heat to medium-high; cook, undisturbed, until the liquid reduces by half, about 2 minutes. Add butter, vinegar, lemon juice and salt; cook, stirring, until the butter is melted. Return the arugula to the pot and stir to coat the greens evenly in the sauce. Sprinkle with lemon zest before serving.

Nutrition Facts : Calories 141 calories, CarbohydrateContent 5 g, CholesterolContent 23 mg, FatContent 13 g, FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 6 g, SodiumContent 321 mg, SugarContent 2 g

SAUTÉED ARUGULA RECIPE | EATINGWELL



Sautéed Arugula Recipe | EatingWell image

Peppery sautéed arugula is dressed in a delicate buttery sauce with lemon, garlic and sherry vinegar. Pair this quick and easy side dish with roasted chicken or fish.

Provided by Karen Rankin

Categories     Healthy Arugula Recipes

Total Time 15 minutes

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
4 small cloves garlic, chopped
3 (5-ounce) containers arugula
3 tablespoons unsalted butter
2 tablespoons sherry vinegar
½ teaspoon grated lemon zest
1 tablespoon lemon juice
½ teaspoon salt

Steps:

  • Heat oil in a large pot over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Gradually add arugula to the pot, stirring constantly, until all the arugula is wilted and has released all its moisture, about 3 minutes. Using tongs or a slotted spoon, quickly transfer the wilted arugula to a bowl, leaving any liquid in the pot.
  • Increase heat to medium-high; cook, undisturbed, until the liquid reduces by half, about 2 minutes. Add butter, vinegar, lemon juice and salt; cook, stirring, until the butter is melted. Return the arugula to the pot and stir to coat the greens evenly in the sauce. Sprinkle with lemon zest before serving.

Nutrition Facts : Calories 141 calories, CarbohydrateContent 5 g, CholesterolContent 23 mg, FatContent 13 g, FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 6 g, SodiumContent 321 mg, SugarContent 2 g

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