Posts tagged Arugula
Wilted Arugula

Serves: 2

Time ~10 minutes


1 Tbl olive oil

2 garlic cloves, thinly sliced

4 ounces baby arugula, rinsed and drained well

1 Tbl balsamic vinegar

¼ tsp course salt

Freshly ground pepper


  1. Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but no 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.

Based off a recipe from

Lemony Arugula Pasta

Serves: 4

Time ~20 minutes


12 oz. Spaghetti

Juice and zest of 1 lemon, plus ½ for garnish

1 tbsp butter

½ cup grated parmesan

1 tsp chili flakes

4 cups arugula

Salt and pepper

3. oz cooked chicken (optional)


  1. Cook spaghetti, reserving 1 cup pasta water, and return to pot

  2. Place lemon zest and juice in a small bowl. Thinly slice remaining ½ lemon into half-moon and remove seeds, then set aside

  3. Add lemon juice and zest, butter, parmesan cheese, and ½ cup pasta water to pot, then stir gently to combine, adding additional pasta water until creamy.

  4. Add chili flakes, arugula, lemon slices (and chicken, if using) and toss until arugula just begins to wilt.

  5. Season with salt and pepper, garnish with Parmesan cheese and serve

Based off a recipe from

Homemade (Mustard) Pesto Vinaigrette

Servings: 6

Time: 5 minutes


2 cups tightly packed fresh greens (mustard greens, arugula, kale, mizuna, collards, basil, cilantro, parsley, etc)

2 cloves garlic, minced

1/2 cup olive oil

2 Tablespoons red wine vinegar

1 Tablespoon dijon mustard

1 teaspoon salt


  1. Combine all the ingredients for the vinaigrette in a high powered blender and blend for 60 seconds until very smooth.

  2. Taste and adjust salt and pepper as needed. Use immediately or refrigerate the vinaigrette for up to 5 days


Based off a recipe from