Sauteed Arugula Recipes

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SAUTEED ARUGULA (ROCKET)



Sauteed Arugula (Rocket) image

Arrugula, Garden Rocket, Gargeer, Rocket, Rocket Salad, Roka, Roquette, Rucola, Rugula, Salad Rocket and Tira what ever you want to call it is a bitter, aromatic green with a peppery mustard flavor. Topping with cheese will cut the bitterness.

Provided by Rita1652

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
10 ounces mushrooms, quartered
1 red onion, diced
4 garlic cloves, minced
1/3 cup vermouth or 1/3 cup white wine
1/4 teaspoon salt
1 pinch chili pepper flakes
1/2 teaspoon dried herbs (rosemary, thyme, oregano or parsley)
8 cups arugula, ripped into bite size pieces washed and spun dry
nutmeg
grated cheese (optional)

Steps:

  • In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
  • Deglaze the pan with vermouth.
  • Add salt, pepper flakes, herbs, nutmeg and arugula. Cook till wilted about 2-3 minutes.
  • Top with cheese.

Nutrition Facts : Calories 70.9, Fat 3.9, SaturatedFat 0.6, Sodium 161.4, Carbohydrate 7.3, Fiber 1.9, Sugar 3.4, Protein 3.7

SAUTEED ARUGULA



Sauteed Arugula image

This spicy green is one of my favorites to toss on a salad, and I was craving something warm, so I decided to try sauteeing it in a healthy way--no oil! In just a couple minutes, I had a great warm topping to cover my lettuce and serve with other toppings. **Note: I am updating the recipe, as I think it deserves higher than the two stars it has gotten :( I have problems with onions (or my stomach thinks it does!), so I don't use them, but for those of you out there who want onions in the arugula, go for it! Here's a revised version of how to make the arugula, a bit more calorie-rich, but I'm sure many will find the taste improved. (Just for the record, I still like the greens without the onion and oil added, but I'm used to a blander diet.) Additional note: the original recipe, without the oil, onions and garlic, was 11 calories; I wouldn't worry about the onions and garlic, but you could definitely leave out the oil if you didn't want to add those extra calories.

Provided by FoodExplorer

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

5 ounces fresh arugula, washed and trimmed
1/4 cup reduced-sodium chicken broth
pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1 1/2 teaspoons sesame oil
1/4 cup onion, chopped or sliced
1 teaspoon fresh minced garlic

Steps:

  • In frying pan, heat chicken broth and spices to boiling.
  • After bringing to a boil, add the arugula, tossing gently to cover all with the broth.
  • Let sit for a minute or two, stirring occasionally, until all leaves are wilted. (Additional broth may be needed to keep moist.).
  • I found this to be a great salad topping, or fantastic on top of lumpy mashed potatoes.
  • **For those who want a more flavor-rich side, try the following:.
  • Add 1 1/2 teaspoons sesame oil to the pan first; heat oil and cook 1/4 cup chopped (or sliced) onion and 1 teaspoons minced garlic until onions are tender. Then proceed with the broth, arugula and spices.
  • I hope this is satisfying! :).

WILTED ARUGULA



Wilted Arugula image

Serve alongside our Baked Cod with Olives and Rosemary Lentils.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 10m

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
8 ounces baby arugula, rinsed and drained well
1 tablespoon balsamic vinegar
1/4 teaspoon coarse salt
Freshly ground pepper

Steps:

  • Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.

SAUTéED SHRIMP WITH ARUGULA AND TOMATOES



Sautéed Shrimp with Arugula and Tomatoes image

You can serve this quick sauté of shrimp, arugula, cherry tomatoes, and garlic over rice, or toss it with your favorite pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 15m

Number Of Ingredients 7

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 cup cherry or grape tomatoes
1 garlic clove, minced
1 pound large shrimp, peeled and deveined
4 ounces wild or baby arugula (4 cups)
Coarse salt and ground pepper
1 tablespoon fresh lemon juice

Steps:

  • In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.

Nutrition Facts : Calories 144 g, Fat 6 g, Protein 19 g

SAUTEED ARUGULA WITH PANCETTA AND GARLIC



Sauteed Arugula with Pancetta and Garlic image

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 5

1 garlic clove, crushed
2 ounces pancetta, diced
1 tablespoon extra virgin olive oil, if needed
4 cups loosely packed large-leafed arugula (about 2 bunches), rinsed, drained but not dried
Kosher or sea salt and freshly cracked black pepper

Steps:

  • Saute the garlic and pancetta in a large skillet over medium-high heat until they begin to crisp and turn golden. If the pancetta is lean and renders little fat, add the olive oil. Add the arugula and cook, turning occasionally, until the leaves wilt, 3 to 5 minutes. Season to taste with salt and pepper and serve.

SAUTEED FENNEL, CAPERS AND ARUGULA



Sauteed Fennel, Capers and Arugula image

Categories     Olive     Onion     Side     Sauté     Quick & Easy     Wheat/Gluten-Free     Fennel     Leek     Arugula     Bell Pepper     Spring     Capers     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1 teaspoon olive oil
1 1-pound fennel bulb, thinly sliced (about 3 cups)
1 cup thinly sliced leek (white and pale green parts only)
1/2 cup finely chopped orange bell pepper
1/4 cup drained capers
8 brine-cured black olives (such as Kalamata), pitted, thinly sliced
1 1/4 cups finely chopped fresh arugula leaves

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add fennel, leek, bell pepper, capers and olives. Sauté until fennel is crisp-tender, about 3 minutes. Add arugula and sauté 1 minute. Season to taste with salt and pepper and serve.

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Top Asked Questions

How do you cook arugula and garlic?
Pour the oil in a sauce pan and cook over medium heat until it starts to sizzle. Add the garlic and cook for one minute stirring well. Add the arugula and continue to cook stirring well for two more minutes. Add salt and pepper to taste. Turn off the heat, mix well and serve.
What can you cook with arugula?
Here are 31 recipes to cook with arugula, everyone's favorite peppery green. Arugula, or rocket, is spicy, peppery, and just the green you need to turn up the volume on your salads, sandwiches, pasta, and even sauces. Here are our favorite recipes to cook with it.
How do you boil arugula leaves?
In frying pan, heat chicken broth and spices to boiling. After bringing to a boil, add the arugula, tossing gently to cover all with the broth. Let sit for a minute or two, stirring occasionally, until all leaves are wilted.
How do you cook arugula in broth?
In frying pan, heat chicken broth and spices to boiling. After bringing to a boil, add the arugula, tossing gently to cover all with the broth. Let sit for a minute or two, stirring occasionally, until all leaves are wilted. (Additional broth may be needed to keep moist.).

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