by Andrea Wenger website
Arugula is one of my favorite springtime greens. It’s zippy flavor and crunchy texture enliven salads, and if you prefer a mellowed taste, you can also saute it.
I had a bag of it on hand and a few of the leaves were beginning to yellow well before the “use by” date, so I decided to cook it. I found this quick and easy recipe in Greens Glorious Greens! (by Albi and Walthers) that I whipped up in a flash. The authors note that it “makes a nice side dish or base on which to place baked fish or chicken,” if you’re a meat eater.
Sauteed Arugula with Raisins and Hot Pepper
2 bunches arugula leaves (about 5 cups)
2 teaspoons extra virgin olive oil (I used ghee instead)
1 teaspoon minced garlic
1/8 teaspoon hot red pepper flakes
3 Tablespoons raisins or chopped dried apricots
salt to taste
1. Separate arugula leaves from long stems and roots, if attached. If leaves are more than several inches long, slice them in half. Wash leaves well and drain.
2. In a skillet, heat oil over low heat. Add garlic and red pepper flakes and cook for 1 minute. Add raisins and saute for 2 minutes.
3. Stir in the arugula, cover, and cook over medium heat for 4 to 5 minutes, until tender. Greens will be soft, rather glossy, and deliciously succulent. Add a pinch of salt and serve hot or at room temperature.