When you have a lot of arugula growing in your garden, you are hard pressed to get it all eaten; there are only so many arugula salads you can eat! This recipe is great for cooking down volumes of the stuff in a delectable way. (Serves 2)
Sautéed Arugula recipe
5 cups of Arugula leaves
2 teaspoons extra virgin olive oil
1 teaspoon minced garlic
1/8 teaspoon hot red pepper flakes
3 tablespoons raisins
salt to taste
Separate arugula leaves from long stems and roots. If leaves are more than several inches long, slice them in half. Wash leaves well and drain.
In a skillet, heat oil over low heat. Add garlic and red pepper flakes and cook for 1 minute. Add raisins and saute for 2 minutes.
Stir in arugula, cover and cook over medium heat for 4 or 5 minutes, until tender. Greens will be soft, rather glossy and deliciously succulent. Add a pinch of salt and serve hot.