Just-Wilted Arugula

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.