Wilted Arugula

As summer settles to a close I am holding on tight. I can't help feeling we have missed something here in the Pacific Northwest. There have been few hot days and far fewer warm evenings. My zucchini plants have yielded only a few small zucchini and even my cherry tomatos aren't ripening.

Still, there is a good share of fresh produce at the market and the flavors of summer are easy enough to come by. Berries and peaches are plentiful, cherries have been delightful and fresh tender salad greens are available.

I love the simplicity of summer produce, the sun kissed freshness and vibrant flavor that needs little added to make it ready to eat. It is true of the fruit and the vegetables, even the fresh greens. I enjoy the spicy note arugula adds to a salad or sandwich, even a strata, but a simple preparation of arugula on its own is also quite appealing. That's why I marked this recipe from Martha Stewart for a prime summer side dish.

Wilted Arugula
from Martha Stewart Living

1 Tablespoon good olive oil
2 cloves garlic, minced or thinly sliced
8 ounces baby arugula, rinsed and well drained
1 Tablespoon balsamic vinegar
1/4 teaspoon coarse salt
Freshly ground black pepper

In a large skillet, heat the olive oil over medium heat.

Add the garlic, stirring constantly and cook until fragrant but not brown; a minute or two.

Add arugula, stirring constantly, until the leaves begin to wilt; a minute or two.

Add the vinegar and continue stirring unto most of it evaporates: about one minute.

Add salt and fresh pepper to taste.

Serve and enjoy!


Cathy said...

This sounds delicious. I just made myself a salad with arugula but never thought to wilt it. I love the flavor of this green and am always ready to discover a new way to use it.

LeLo said...

Arugula: the one big success in this years garden. It's a cool season plant, that has thrived this year, producing while all of our green tomatoes stay, well, green.

Thank you for this: I've been making arugula pesto but this is a great side dish to try.

Schnitzel and the Trout said...

Why not wilt it? This sounds great.

grace said...

some things are just better wilted. not many things, mind you, but a few things. :)

theUngourmet said...

I am so in love with arugula lately. I've never thought to wilt it. I am putting this on my list for next week!