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., January 2022


Credit: Photographer / Fred Hardy, Food Stylist / Ruth Blackburn

Recipe Summary

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

3/4 cup
141 calories; protein 3g; carbohydrates 5g; dietary fiber 2g; sugars 2g; fat 13g; saturated fat 6g; cholesterol 23mg; vitamin a iu 2790IU; sodium 321mg; potassium 411mg.