Author note: A large quantity of arugula wilts down to a significantly smaller amount. If four to six serving are desired, double the recipe. Use the leftovers with scrambled eggs or a nice frittata.
1 tablespoon extra-virgin olive oil
5 ounces arugula
2 teaspoons sherry vinegar
- Heat the olive oil in a large skillet over medium heat. Add the arugula and turn to coat well.
- Cook the arugula until it is slightly wilted, about 2 minutes, then add the vinegar.
- Continue to cook for an additional 2 to 3 minutes until all the arugula is wilted.
- Salt to taste and serve warm.