Sauteed Arugula Rocket Food

SAUTEED ARUGULA (ROCKET)

Steps:

• In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
• Deglaze the pan with vermouth.
• Add salt, pepper flakes, herbs, nutmeg and arugula. Cook till wilted about 2-3 minutes.
• Top with cheese.

SAUTEED ARUGULA

Steps:

• In frying pan, heat chicken broth and spices to boiling.
• After bringing to a boil, add the arugula, tossing gently to cover all with the broth.
• Let sit for a minute or two, stirring occasionally, until all leaves are wilted. (Additional broth may be needed to keep moist.).
• I found this to be a great salad topping, or fantastic on top of lumpy mashed potatoes.
• **For those who want a more flavor-rich side, try the following:.
• Add 1 1/2 teaspoons sesame oil to the pan first; heat oil and cook 1/4 cup chopped (or sliced) onion and 1 teaspoons minced garlic until onions are tender. Then proceed with the broth, arugula and spices.
• I hope this is satisfying! :).

SAUTEED ARUGULA WITH PANCETTA AND GARLIC

Steps:

• Saute the garlic and pancetta in a large skillet over medium-high heat until they begin to crisp and turn golden. If the pancetta is lean and renders little fat, add the olive oil. Add the arugula and cook, turning occasionally, until the leaves wilt, 3 to 5 minutes. Season to taste with salt and pepper and serve.

WILTED ARUGULA

Steps:

• 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.

SAUTEED ARUGULA AND SPINACH WITH PANEER AND ROASTED CASHEWS

Steps:

• Preheat the oven or toaster oven to 375 degrees F. Spread cashews on a baking tray and bake for 3 minutes. Gently stir cashews to roast them evenly. Return to the oven for another 3 minutes, or until golden brown. Watch carefully because cashews can burn quickly. Remove from the oven and cool for at least 30 minutes.
• Cut the tougher, bottom stems (about 1-1/2 inches) off the spinach. If you don't like to eat the stems, cut off all of them but add more spinach leaves to compensate. Combine spinach and arugula (or rapini) in a large bowl.
• Heat oil in a large frying pan on medium-high heat for 1 minute. Add cumin seeds, stir and allow to sizzle for 30 to 45 seconds. Add tomatoes, mustard seeds, turmeric, salt and cayenne. Stir and reduce the heat to low, then cover and cook for 5 minutes. Remove the lid and stir. The top of the masala should glisten with oil. If not, cook uncovered for another 1 to 2 minutes to make sure the spices are cooked through.
• Stir in water and increase the heat to medium. Bring to a boil, then reduce the heat to low and cook at a low boil for 5 to 8 minutes. Add coconut milk, increase the heat to medium and continue cooking until the curry starts to boil. Add greens and cook them for 2 minutes, stirring regularly.
• To Serve.
• Place 2 slices of paneer in each of six large bowls. Pour the curry and green leaves over the paneer. Top the greens with 6 to 7 roasted cashews per bowl.
• Wine.
• Pair with a refreshing Grüner Veltliner.

ARUGULA WITH LEMON AND OLIVE OIL

Steps:

• Toss together arugula, lemon juice, and salt in a bowl.
• Drizzle with oil and toss to combine well.

SAUTEED BABY TOMATOES WITH ARUGULA

Steps:

• Rinse tomatoes and pat dry. Heat olive oil over medium heat. When hot, add tomatoes and stir 3 minutes. Add garlic and salt, stirring 1 minute. Remove pan from heat and spoon tomatoes into a bowl.
• Off the heat, stir arugula in hot pan just until almost wilted. Add to tomatoes and season with pepper and vinegar, stirring gently to mix. Serve warm or at room temperature.