Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Wilted Arugula 3.3 (303) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 10, 2022 Rate Print Share Photo: Kirsten Strecker Prep Time: 5 mins Total Time: 10 mins Servings: 4 Looking for a fast, easy, and healthy side dish? Try wilted arugula. If you have only enjoyed this leafy green in salad, you've been missing out—it's time to try cooking it. Simply sauté sliced garlic in olive oil, then add the baby arugula, which will take about a minute to wilt. Season with balsamic vinegar and enjoy. Try it with our Baked Cod with Olives and Rosemary Lentils. Ingredients 1 tablespoon extra-virgin olive oil 2 garlic cloves, thinly sliced 8 ounces baby arugula, rinsed and drained well 1 tablespoon balsamic vinegar ¼ teaspoon coarse salt Freshly ground pepper Directions 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. Originally appeared: Martha Stewart Living, October 2005 Rate It Print