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Sautéed Arugula

3/30/2022

Peppery sautéed arugula is dressed in a delicate buttery sauce with lemon, garlic and sherry vinegar. Pair this quick and easy side dish with roasted chicken or fish. Adapted from Eating Well.

Servings: 4
Ingredients

1 tablespoon extra-virgin olive oil
4 small cloves garlic, chopped
3 (5-ounce) containers arugula
3 tablespoons unsalted butter
2 tablespoons sherry vinegar
½ teaspoon grated lemon zest
1 tablespoon lemon juice
½ teaspoon salt

Preparation

Heat oil in a large pot over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Gradually add arugula to the pot, stirring constantly, until all the arugula is wilted and has released all its moisture, about 3 minutes. Using tongs or a slotted spoon, quickly transfer the wilted arugula to a bowl, leaving any liquid in the pot.
Increase heat to medium-high; cook, undisturbed, until the liquid reduces by half, about 2 minutes. Add butter, vinegar, lemon juice and salt; cook, stirring, until the butter is melted. Return the arugula to the pot and stir to coat the greens evenly in the sauce. Sprinkle with lemon zest before serving.

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Sauteed Radishes

3/16/2022

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Ingredients

1 tablespoon butter
20 radishes, ends trimmed and radishes cut in half
salt and ground black pepper to taste

Preparation

Heat butter in a skillet over low heat; arrange radishes, cut side-down, in the melted butter. Season with salt and black pepper.
Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.

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Sautéed Arugula

Sauteed Radishes

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