Sautéed Arugula {3 Minute Recipe!} - The Big Man's World ® (2024)

FAQs

Sautéed Arugula {3 Minute Recipe!} - The Big Man's World ®? ›

Place the oil and butter in the pan and heat on medium-high until hot. First, add the minced garlic to the pan and fry for a minute until fragrant. Add the arugula, salt, and pepper and saute for three minutes or until just wilted. Serve alongside your chosen main with some lemon wedges.

What does Sautéed Arugula taste like? Arugula is a delicate leafy green that's part of the cabbage and mustard green family. It has a distinct peppery and slightly spicy flavor when eaten raw in salads, but it mellows out when it's cooked. Sautéed arugula has a mild flavor, similar to sautéed spinach or wilted kale.

If that arugula, spinach or kale needs to be used up quickly, toss it into the food processor with some good olive oil, oily nuts (like pine nuts or walnuts) and some grated hard cheese. Blend Parmesan, pecorino or even aged Gouda for a pesto that will taste lively over pasta or slicked onto bread as a sandwich spread.

Although arugula has a different flavor profile than spinach, it makes an excellent spinach substitute in dishes such as salads, soups, and pastas. Most arugula sold in grocery stores is quite mild, with a slight peppery taste.

Blanch Them

Blanching your greens is key to getting that bitterness level down. Because glucosinolates are water-soluble compounds, a lot of them are leached out into the water, allowing for a less bitter green.

Although arugula is low in calories, it's high in vitamins, minerals, and antioxidants. It's a good source of the nutrients vitamin K, folate, manganese, and vitamins A and C.

Raw arugula is your healthiest option. One hundred grams of arugula has: Fat: 0.7 grams. Carbs: 3.7 grams.

Still, when you look at the two greens side-by-side, kale does win for some impressive health benefits including its stellar fiber, Vitamin A, and Vitamin K content. The good news is we'd never want to replace kale entirely with arugula anyway — just eat more of both.

Arugula and romaine lettuce offer some fairly distinct nutritional benefits. Romaine lettuce is higher in vitamin A and folate, which are important for vision and cell function. Arugula, on the other hand, provides more vitamin C and calcium per serving.

Who might need to avoid eating arugula? ›

Arugula is perfectly safe to eat for most people. But people who are on certain blood thinners need to limit their intake of vitamin K, since this vitamin interferes with how these medications work. If you're on a blood thinner, ask your doctor if it's OK to eat leafy greens and how much is acceptable in a day.

Leafy greens such as spinach, kale, and arugula are packed with nutrients such as vitamins A, C, and K, folate, and minerals such as iron and calcium. They also contain antioxidants that help protect the liver from damage and support the liver's detoxification processes.

Arugula is capable of improving the health of blood vessels by acting as an anti-inflammatory food that lowers levels of cholesterol and hom*ocysteine. This is one reason why cruciferous vegetable intake is known to lower the risk for heart disease and overall mortality.

The green's flavor may vary depending on its maturity and variety. Baby arugula, for example, is a small, less mature version of arugula and is often milder in taste, whereas wild arugula has a fiercer flavor. The flavor of raw arugula mellows out when it is cooked, yielding a milder flavor.

Fresh arugula leaves have a distinctive spicy kick that will turn up the flavors in your salads, pastas, sandwiches, and sauces. The flavor can be bright, tart, peppery, and slightly bitter, depending on its maturity. You'll find that baby arugula is delicate and mild, while mature arugula is much spicier.

Also like spinach, it cooked down a lot. Though it became wilted and tender almost immediately, I kept it on the heat for a couple of minutes to cook off some of the water released by the greens. Which I suppose is what took this arugula beyond "wilted"—a popular preparation!

Arugula and spinach are more alike than different, but they won't always work when substituted for each other. Arugula has a little more crunch than the more tender spinach, and while they are both bitter greens, arugula also has a bolder, more unique flavor that will stand out in recipes and salads.