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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This spicy green is one of my favorites to toss on a salad, and I was craving something warm, so I decided to try sauteeing it in a healthy way-no oil! In just a couple minutes, I had a great warm topping to cover my lettuce and serve with other toppings. **Note: I am updating the recipe, as I think it deserves higher than the two stars it has gotten :( I have problems with onions (or my stomach thinks it does!), so I don't use them, but for those of you out there who want onions in the arugula, go for it! Here's a revised version of how to make the arugula, a bit more calorie-rich, but I'm sure many will find the taste improved. (Just for the record, I still like the greens without the onion and oil added, but I'm used to a blander diet.) Additional note: the original recipe, without the oil, onions and garlic, was 11 calories; I wouldn't worry about the onions and garlic, but you could definitely leave out the oil if you didn't want to add those extra calories. Ingredients:
5 ounces fresh arugula, washed and trimmed |
1/4 cup reduced-sodium chicken broth |
pepper |
1/8 teaspoon onion powder |
1/8 teaspoon garlic powder |
1 1/2 teaspoons sesame oil |
1/4 cup onion, chopped or sliced |
1 teaspoon fresh minced garlic |
Directions:
1. In frying pan, heat chicken broth and spices to boiling.
2. After bringing to a boil, add the arugula, tossing gently to cover all with the broth.
3. Let sit for a minute or two, stirring occasionally, until all leaves are wilted. (Additional broth may be needed to keep moist.).
4. I found this to be a great salad topping, or fantastic on top of lumpy mashed potatoes.
5. **For those who want a more flavor-rich side, try the following:.
6. 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.
7. I hope this is satisfying! :).
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