I LOVE the spicy bite of arugula, especially from our local farm. However, not everyone is a fan of the peppery flavor that this springtime green offers and one easy way to mellow it out is to slightly cook it. This recipe could be just what you need to look at this nutritional powerhouse in a new way. It’s also quick, easy and super tasty!
As a versatile green, I encourage you to try arugula in many ways: in a salad, a soup or stew, a sauté, an omelette, a pesto or juiced. It contains important phytochemical and antioxidants, as well as vitamins A, C and K. Arugula is also a good source of thiamin, riboflavin, niacin, B-6, copper, iron, folate and alpha-lipoic acid, which has been shown to help lower glucose levels and increase insulin sensitivity.
- 8 oz. (or 8 handfuls) of arugula
- 5 oz. shiitake mushrooms, sliced
- 1 red onion, thinly sliced
- 4 garlic cloves, diced
- ½ cup white wine
- 2 Tbsp. grass-fed butter (or ghee)
- 1 cup fresh parsley, chopped
- ¼ tsp. sea salt
- ¼ tsp. ground black pepper
- Add butter or ghee to a large pan and heat over medium-high.
- Add onions and garlic and sauté for a few minutes.
- Add mushrooms and continue cooking, tossing occasionally, until onions begin to slightly brown and the mushrooms release some moisture.
- Add the white wine and deglaze the pan.
- Place arugula in the pan and toss until mixed in. Cook until just wilted.
- Add about ¾ of the chopped parsley and season with salt and pepper.
- Use the remaining parsley to garnish the dish.
- Enjoy!
Do you prefer arugula raw or cooked?
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