Best 5 Sauteed Arugula Recipes

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Explore the world of sautéed arugula, a delectable and versatile dish that offers a symphony of flavors and textures. From the classic sautéed arugula with garlic and olive oil to more innovative preparations featuring balsamic vinegar, pine nuts, or sun-dried tomatoes, this article presents a diverse collection of recipes that cater to every palate.

Embark on a culinary journey as we unveil the secrets of creating perfectly sautéed arugula, ensuring tender leaves and a vibrant green color that will impress your taste buds and add a touch of elegance to your meals. Discover how simple ingredients can transform this humble leafy green into a culinary masterpiece.

Whether you prefer the traditional method of sautéing arugula in a pan or are looking for a quicker and easier option using a microwave, this article has you covered. With step-by-step instructions and helpful tips, you'll be able to prepare this dish effortlessly and enjoy its delightful flavors in no time.

So, get ready to tantalize your taste buds with sautéed arugula, a dish that combines the best of both worlds: simplicity and sophistication. Let's dive into the recipes and explore the endless possibilities of this remarkable ingredient.

Check out the recipes below so you can choose the best recipe for yourself!

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! :).

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.

SAUTEED FLANK STEAK WITH ARUGULA AND ROASTED CAULIFLOWER AND RED PEPPERS



Sauteed Flank Steak with Arugula and Roasted Cauliflower and Red Peppers image

Categories     Sauté     Low Fat     Low/No Sugar     Steak     Cauliflower     Arugula     Bell Pepper     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

1 large head cauliflower (2 1/2 lb), cut into 1 1/2-inch-wide florets (8 cups)
2 lb red bell peppers (about 5), cut into 1-inch squares
4 large garlic cloves, peeled
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 1/2 teaspoons salt
1 1/2 teaspoons coarsely ground black pepper
1 (1-lb) piece flank steak, halved lengthwise (along the grain)
1/2 tablespoon vegetable oil
3 oz baby arugula
1/2 cup fat-free reduced-sodium chicken broth
2 teaspoons red-wine vinegar, or to taste

Steps:

  • Put oven rack in upper third of oven and preheat oven to 500°F.
  • Toss cauliflower, bell peppers, and garlic with olive oil, 1 teaspoon thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Spread in a large shallow baking pan (at least 15 by 10 inches) and roast, turning over once or twice, until vegetables are tender and slightly charred, 25 to 30 minutes.
  • While vegetables roast, heat a dry 10-inch heavy skillet (not nonstick; preferably cast-iron) over moderately high heat until hot, about 3 minutes. Meanwhile, stir together remaining teaspoon thyme, teaspoon pepper, and 1/2 teaspoon salt in a small bowl. Pat steak dry and rub both sides with thyme mixture.
  • Add vegetable oil to hot skillet, then add steak and sauté, turning over once, 5 to 7 minutes total for medium-rare. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes.
  • Reserve roasted garlic cloves and 1 cup roasted bell peppers. Toss arugula with remaining roasted vegetables in pan to wilt, then transfer to a platter.
  • Blend reserved garlic and bell peppers with broth, vinegar, and salt and pepper to taste in a blender until smooth. Transfer sauce to a small bowl or sauceboat.
  • Holding a knife at a 45-degree angle, cut steak across the grain into thin slices and arrange on platter with vegetables. Pour any juices accumulated on cutting board over meat and serve sauce on the side.

SAUTEED SHRIMP WITH ARUGULA



SAUTEED SHRIMP WITH ARUGULA image

Categories     Shellfish

Yield 4

Number Of Ingredients 8

1 large garlic clove
2 tsp. finely grated lemon zest
1/2 tsp. whole black peppercorns
salt
1/4 c. fresh lemon juice
1/4 c. + 1 tsp. extra virgin olive oil
1 lb. med. shrimp, shelled and deveined
1/2 lb. arugula, large stem portions removed

Steps:

  • In a mortar, combine the garlic, lemon zest, peppercorns and a pinch of salt and mash to a coarse paste. Stir in the lemon juice and then 1/4 c. of the oil. Cook the shrimp in 1 tsp. of olive oil until pink about 3 minutes. Add arugula and continue cooking until it softens and shrinks down, about 3 minutes. Add sauce and stir to mix until heated, about 1 minute. Salt to taste. Serve with rice or orzo.

Tips:

  • Choose fresh, tender arugula: Look for leaves that are bright green and crisp, with no signs of wilting or yellowing.
  • Wash the arugula thoroughly: Rinse the arugula under cold water to remove any dirt or debris. Dry the arugula thoroughly with a salad spinner or paper towels to prevent the leaves from becoming soggy.
  • Use a large sauté pan: A large sauté pan will allow the arugula to cook evenly and prevent it from becoming overcrowded.
  • Heat the pan over medium-high heat: This will help to quickly sear the arugula and prevent it from becoming tough.
  • Add the arugula to the pan in batches: Do not overcrowd the pan, or the arugula will not cook evenly. Cook the arugula in batches, stirring constantly, until it is wilted and tender.
  • Season the arugula to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a splash of vinegar to brighten the flavor.
  • Serve the arugula immediately: Sautéed arugula is best served immediately, while it is still hot and tender.

Conclusion:

Sautéed arugula is a quick and easy side dish that is packed with flavor. It is a great way to use up fresh arugula, and it can be paired with a variety of main courses. With its slightly bitter taste and peppery flavor, sautéed arugula is a delicious and healthy addition to any meal.

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