Wilted Arugula

Wilted Arugula


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

kosher salt

  1. Heat the olive oil in a large skillet over medium heat. Add the arugula and turn to coat well.
  2. Cook the arugula until it is slightly wilted, about 2 minutes, then add the vinegar.
  3. Continue to cook for an additional 2 to 3 minutes until all the arugula is wilted.
  4. Salt to taste and serve warm.

One thought on “Wilted Arugula

  1. Pingback: A Pleasant Little Menu | Bolognese, Slow Cooker Chicken and Roasted Chicken | a pleasant little kitchen

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