Side
Sautéed Arugula
Sautéed arugula wilts into silky ribbons, its peppery bite softened by garlic and finished with a bright, buttery pan sauce that carries the tang of sherry vinegar and lemon.
- Total
- 12 min
- Prep
- 5 min
- Cook
- 7 min
- Serves
- 4
Nutrition per Serving
- Calories
- 141
- Protein
- 3g
- Carbs
- 5g
- Fat
- 13g
- Fiber
- 2g
- Sugar
- 2g
- Sodium
- 321mg
Ingredients
- 1 tbsp extra-virgin olive oil
- 4 small cloves garlic, chopped
- 3 (5-ounce) containers arugula
- 3 tbsp unsalted butter
- 2 tbsp sherry vinegar
- 1/2 tsp grated lemon zest
- 1 tbsp lemon juice
- 1/2 tsp salt
Instructions
- 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. Additional reporting by Carrie Myers and Jan Valdez