Just-Wilted Arugula


Preparation info

  • Serves


    • Difficulty


Appears in

One Good Dish

By David Tanis

Published 2013

  • About

We think of tender young arugula, with its peppery flavor, as a salad green, which of course it is. Larger-leafed bunches, however, are perfect for cooking. When it is wilted quickly, just as you would treat tender spinach, arugula’s characteristic nutty flavor comes through but its sharpness is softened. It takes seconds, not minutes. Use cooked arugula as an easy and delicious side dish, or add it to pasta dishes at the last minute.


  • 1 tablespoon olive oil or butter
  • 2 garlic cloves, minced
  • 1 pound arugula, rinsed and trimmed but not dried
  • Salt and pepper


    Heat the olive oil in a wide skillet over medium-high heat. Add the garlic and let it sizzle for about 15 seconds without browning. Toss the leaves into the pan, add salt and pepper, and cook, stirring, until just wilted, 30 to 40 seconds.