Move over kale, there is new competition in the kitchen and it's arugula. Over the years I found myself adding kale to just about every recipe I created. Lately, I've been crazing something different and arugula has been hitting my appetite sweet spot. It has a nice mild peppery taste that adds so much flavor to dishes and it cooks in just minutes.
I eat tons of leafy greens and I crave them constantly. Over the years I've probably eaten 17,463,981 pounds of kale but lately I've been craving arugula. There is something about the tender leaves and that wonderful peppery taste that has been satisfying my pallet.
If you've never tried arugula it is a lot like spinach, except it actually has flavor. Lol. It's great raw in salads or wilted in warm rice or pasta. I love wilting it in my stir fried veggies the most. For this recipe I just pulled out all of my leftover veggies from my fridge and it came out perfect. You could absolutely switch up this recipe and use whatever you have leftover as well.
Cook Time: 15 Minutes
Makes about 2 servings
2 7oz packages or fresh arugula
1/2 red bell pepper diced
1/2 red onion diced
2 cups of sliced mushrooms
1 cup of fresh cauliflower chopped
3-4 tbs of extra virgin olive oil
Salt and pepper to tast
Fresh lemon juice to taste
First. place a large skillet over medium heat and add in the oil.
Once the oil is hot add in the onions, peppers, cauliflower and mushrooms. Cook while stirring for about 6-7 minutes or until the veggies become tender.
Once. the veggies are tender stir in the. arugula a little at a time. It will begin to wilt pretty quickly.
Once the arugula has wilted add salt and pepper to taste and a squeeze of fresh lemon juice.
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