I used the lovely baby arugula found in the produce section at the Lost River Market & Deli for this healthful side dish. I served it with Baked Pollock & Rosemary Lentils (Recipes on this blog.) Arugula [ah-ROO-guh-lah] which resembles radish leaves, is a bitterish, aromatic salad green with a peppery mustard flavor. The leaves should be bright green and fresh looking. It must be thoroughly washed just before using. Arugula makes a lively addition to salads, soups and sautéed vegetable dishes. It's a rich source of iron as well as vitamins A and C.
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
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.
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