Sauteed Arugula (Rocket)

I was given a bag of the most beautiful arugula fresh from a local greenhouse. I've had arugula before and it was not one of my favorite greens, but these were wonderful, partly because they were so fresh. After reading about what you can do with arugula besides in salads, I thought it would be fun to try this. It was amazing! I was concerned the arugula would be more like spinach when cooked, but it held up well to being wilted and tasted much better than spinach. I had fresh thyme I used instead of dried herbs, and had sauvignon blanc on hand so in it went. I did not use cheese as after tasting it didn't think it needed it. Agree it would make a beautiful flavorful topping for chicken.

I loved it. Ditched the onions, and used apple cider vinegar instead of wine. I’m not a chef, just a big hungry man. My wife and kids hated it...more for me!

I'm one of the people who tweaked the recipe, not b/c I didn't like how it sounded, I just needed to use up some other ingredients. I'd made a new recipe that was split breasts browned in oil, then added pale ale (beer), mushrooms, thyme, onion, etc & finished in oven. I had a huge container of arugula I'd bought marked down & used some in salad but still had a bunch left & wanted a recipe I could loosely follow to cook it. I'd cooked some bacon earlier for BLTs for lunch & saved a little grease & fat for seasoning beans, but I decided to use the grease (prob only coupla tsps.) & chopped some of the cooked bacon fat to crisp up more & sauteéd the onion & garlic in that & left out mushrms b/c I alrdy had 2 cans in the chix recipe. I used the rest of bottle of ale instead of vermouth (didn't have vermouth & wanted to finish up the ale in recipe b/c didn't care for how it tasted to drink), added fresh ground pink Himalayan sea salt, pepper, nutmeg, thyme, & hot pepper flakes I'd dried & ground myself from hot peppers we'd grown a few yrs ago. Added arugula, cooked, tasted, & added a little more sea salt. Read afterwds a few more reviews where people mentioned using apple cider & I put a coupla splashes of apple juice on after I as turned off a few min & I think that added a nice balance to the slight bitterness the arugula had. I like the recipe (or how I had to tweak it anyway), & was definitely a good base to go by. I'd never cooked arugula before & had never eaten it raw (except for the tiny bit that may be in mixed salad at store.) But this'll be a recipe I refer to if I have arugula again sometime. :) Sorry for the long review, just didn't wanna forget anything lol.

Mmmmmmm! I eat arugula in my salad but this was my first time cooking it. I love it on its own and also as a topping for baked chicken breast. I used Herbs de Provence in place of assorted herbs and chicken broth in place of Vermouth. I didn’t bother to spin dry the Arugula or tear into pieces since the water evaporates in the pan and it will wilt down into bite size pieces.

Great recipe. I was given a bunch of fresh Arugula and did not know what to do with it. So I tried this recipe and me and my kids loved it. We have substituted fresh spinach at times. Both versions taste great.