Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Wilted Arugula 3.3 (303) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on November 10, 2022 Rate PRINT Share Close 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