Photo by Iuliia Nedrygailova
I like serving arugula as a side to steak because it is not overly filling. It only takes a few minutes to prepare, so wait to sauté arugula until just before serving. You can plate it up alongside the steak or nest the steak on top.
SERVES 4
1 tablespoon olive oil infused with garlic, or
2 garlic cloves, sliced (if using plain olive oil)
6 ounces baby arugula, rinsed and drained
1 tablespoon balsamic vinegar
Kosher salt
Fresh ground black pepper
In a large skillet over medium heat, add the oil and garlic. Add the arugula and sauté, stirring constantly until lightly wilted, about 1–2 minutes. Add vinegar and continue stirring until most of the vinegar has evaporated, about 1 minute. Stir in salt and pepper and gently toss. Take care not to overcook. Serve immediately.
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