Zesty, peppery arugula isn’t just for salads—it’s the star of the skillet in these 19 savory sautés! Perfect for North American home cooks looking for quick, flavorful dishes that bring a touch of gourmet to weeknight dinners. From garlicky greens to protein-packed pairings, each recipe promises delicious simplicity. Ready to transform this leafy green into your next favorite meal? Let’s dive into these easy, mouthwatering ideas!
Garlic Butter Sauteed Arugula
Sometimes, you just need a quick, flavorful side that feels a bit fancy without the fuss. Garlic butter sautéed arugula is that dish—simple, peppery, and rich with just a few ingredients.
Ingredients
- 2 cups fresh arugula, thoroughly washed and dried
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 1/4 tsp sea salt
- 1/8 tsp freshly ground black pepper
- 1 tbsp freshly grated Parmesan cheese
Instructions
- Heat a medium skillet over medium-low heat. Add the butter and olive oil, allowing the butter to melt completely.
- Once the butter is foamy, add the minced garlic. Sauté for 1 minute, or until fragrant but not browned, to avoid bitterness.
- Increase the heat to medium. Add the arugula in batches, tossing gently with tongs to coat each leaf in the garlic butter mixture.
- Sprinkle the sea salt and black pepper over the arugula as it wilts, about 2 minutes total. The arugula should be just wilted but still bright green.
- Remove from heat and immediately transfer to a serving dish. Sprinkle with freshly grated Parmesan cheese for a salty, umami finish.
Just like that, you’ve got a dish with a lovely contrast of textures—crisp-tender arugula with a silky garlic butter coating. The Parmesan adds a slight crunch and depth, making it perfect alongside grilled fish or as a bed for creamy pasta.
Lemon Zest Sauteed Arugula
Vibrant and zesty, this Lemon Zest Sauteed Arugula is your go-to side dish when you need something quick, flavorful, and a bit fancy. You’ll love how the peppery arugula pairs with the bright lemon zest, making every bite refreshing.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large garlic clove, thinly sliced
- 4 cups baby arugula, tightly packed
- 1 tsp lemon zest, finely grated
- 1/4 tsp sea salt
- 1/8 tsp freshly ground black pepper
Instructions
- Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add the thinly sliced garlic clove to the skillet. Saute for 30 seconds, or until fragrant but not browned, stirring constantly to prevent burning.
- Increase the heat to medium-high. Add the baby arugula to the skillet in batches, if necessary, to avoid overcrowding. Toss gently with tongs for 1-2 minutes, or until just wilted.
- Sprinkle the finely grated lemon zest, sea salt, and freshly ground black pepper over the arugula. Toss to combine evenly, about 30 seconds.
- Remove from heat immediately to preserve the vibrant color and crisp texture of the arugula.
Now, the Lemon Zest Sauteed Arugula is ready to serve. Notice how the arugula retains a slight crunch, offering a delightful contrast to the soft, wilted leaves. The lemon zest adds a burst of freshness, making this dish a perfect accompaniment to grilled fish or a creamy pasta. Try topping it with shaved Parmesan for an extra layer of flavor.
Sauteed Arugula with Cherry Tomatoes
Even if you’re short on time, this sauteed arugula with cherry tomatoes dish brings a burst of flavor to your table in minutes. It’s the perfect side to elevate any meal or a light main when you’re craving something fresh and vibrant.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 1 pint cherry tomatoes, halved
- 5 ounces baby arugula, washed and dried
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
Instructions
- Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add the thinly sliced garlic to the skillet. Saute for 30 seconds, or until fragrant but not browned, to avoid bitterness.
- Introduce the halved cherry tomatoes to the skillet. Cook for 2 minutes, stirring occasionally, until they begin to soften.
- Gently fold in the baby arugula. Cook for 1 minute, or just until wilted, to preserve its peppery bite.
- Season with sea salt and freshly ground black pepper. Drizzle with balsamic vinegar, tossing to combine evenly.
- Remove from heat immediately to prevent overcooking. The arugula should be vibrant green and slightly wilted.
This dish offers a delightful contrast between the juicy, sweet tomatoes and the peppery arugula, with a tangy finish from the balsamic. Try serving it atop a crusty piece of sourdough for a quick, flavorful bruschetta.
Balsamic Glazed Sauteed Arugula
Wow, you’re going to love this simple yet elegant side dish that brings a peppery bite of arugula to life with a sweet and tangy balsamic glaze. Perfect for those nights when you want something quick but don’t want to skimp on flavor.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, thinly sliced
- 4 cups baby arugula, tightly packed
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add the thinly sliced shallot to the skillet, sautéing until translucent and slightly caramelized, about 3 minutes.
- Increase the heat to medium-high and add the baby arugula, tossing gently until just wilted, about 1 minute.
- In a small bowl, whisk together the balsamic vinegar and honey until fully combined.
- Pour the balsamic mixture over the arugula, stirring to coat evenly. Cook for an additional 30 seconds to allow the glaze to thicken slightly.
- Season with sea salt and freshly ground black pepper, tossing once more to combine.
Every bite of this dish offers a delightful contrast between the crisp, slightly wilted arugula and the rich, glossy glaze. Serve it alongside grilled chicken or fish for a meal that feels both sophisticated and effortlessly simple.
Sauteed Arugula with Pine Nuts
Let’s talk about a dish that’s as simple as it is sophisticated—sauteed arugula with pine nuts. You’ll love how the peppery greens and the buttery crunch of nuts come together in minutes.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large garlic clove, thinly sliced
- 1/4 teaspoon red pepper flakes
- 5 ounces baby arugula, washed and dried
- 1/4 cup pine nuts, toasted
- 1/2 teaspoon fine sea salt
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add the garlic and red pepper flakes, sautéing until the garlic is golden and fragrant, about 30 seconds—watch closely to prevent burning.
- Increase the heat to medium-high and add the arugula in batches, tossing with tongs until just wilted, about 2 minutes total.
- Sprinkle in the sea salt and drizzle with lemon juice, tossing to combine evenly.
- Remove from heat and fold in the toasted pine nuts, ensuring they’re well distributed throughout the greens.
Vibrant and slightly spicy, this dish offers a delightful contrast between the tender arugula and the crunchy pine nuts. Serve it alongside grilled fish or fold it into warm pasta for an easy, flavorful twist.
Spicy Chili Sauteed Arugula
Believe it or not, this Spicy Chili Sauteed Arugula is about to become your new favorite side dish. It’s quick, packed with flavor, and has just the right amount of kick to keep things interesting.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large garlic clove, minced
- 1/2 teaspoon red chili flakes
- 4 cups baby arugula, washed and dried
- 1/4 teaspoon sea salt
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add the minced garlic and red chili flakes to the skillet. Saute for 30 seconds, or until fragrant, stirring constantly to prevent burning.
- Increase the heat to medium-high and add the baby arugula to the skillet. Toss gently with the garlic and chili flakes for 1 minute, or until the arugula is just wilted.
- Sprinkle the sea salt over the arugula and drizzle with freshly squeezed lemon juice. Toss to combine and remove from heat immediately.
Great for a quick side, this dish offers a delightful crunch with a spicy, garlicky punch. Try serving it alongside grilled salmon or as a bold topping for your next pizza night.
Sauteed Arugula with Parmesan Shavings
Vibrant and peppery, this sauteed arugula with Parmesan shavings is your ticket to a quick, flavorful side dish that pairs beautifully with almost anything. You’ll love how the bitterness of the arugula mellows out when cooked, making it a versatile addition to your meal.
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 garlic clove, thinly sliced
- 4 cups baby arugula, washed and dried
- 1/4 tsp sea salt
- 1/8 tsp freshly ground black pepper
- 1/4 cup Parmesan cheese, shaved
Instructions
- Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add the thinly sliced garlic to the skillet. Saute for 30 seconds, or until fragrant but not browned, to avoid bitterness.
- Increase the heat to medium-high. Add the baby arugula to the skillet. Use tongs to toss the arugula with the oil and garlic, ensuring even wilting.
- Season with sea salt and freshly ground black pepper. Continue to saute for 1-2 minutes, or until the arugula is just wilted but still bright green.
- Remove the skillet from the heat. Transfer the sauteed arugula to a serving plate.
- Top with shaved Parmesan cheese immediately before serving to allow the cheese to slightly melt from the residual heat.
Creamy Parmesan shavings contrast beautifully with the crisp-tender arugula, offering a delightful mix of textures. Serve this dish alongside grilled chicken or fish for a complete meal, or enjoy it as a light lunch with a slice of crusty bread.
Sauteed Arugula and Mushroom Medley
Feeling like you need a quick, flavorful side that’s both nutritious and easy to whip up? This sautéed arugula and mushroom medley is your go-to, offering a peppery kick paired with earthy mushrooms for a dish that’s as simple as it is satisfying.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 lb cremini mushrooms, thinly sliced
- 3 cloves garlic, minced
- 4 cups baby arugula, loosely packed
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp unsalted butter
- 1 tbsp fresh lemon juice
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add sliced mushrooms to the skillet, arranging them in a single layer. Cook undisturbed for 4 minutes to allow for a golden sear.
- Stir mushrooms, then add minced garlic. Cook for an additional 2 minutes, stirring frequently to prevent garlic from burning.
- Reduce heat to medium. Incorporate baby arugula in batches, wilting each addition before adding more, about 2 minutes total.
- Season with sea salt and black pepper, tossing to combine evenly.
- Remove skillet from heat. Stir in unsalted butter and fresh lemon juice until butter is fully melted and coats the vegetables.
Unbelievably vibrant, this medley boasts a crisp-tender texture with a balance of spicy arugula and umami-rich mushrooms. Serve it alongside grilled chicken or fold into warm pasta for an effortless meal upgrade.
Honey Glazed Sauteed Arugula
Zesty and fresh, this honey glazed sautéed arugula is your next go-to side dish. You’ll love how the sweetness of honey balances the peppery bite of arugula, making it a perfect pair for any main.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large shallot, thinly sliced
- 4 cups baby arugula, tightly packed
- 2 tablespoons raw honey
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add the thinly sliced shallot to the skillet, sautéing until translucent and slightly caramelized, approximately 3 minutes.
- Increase the heat to medium-high and add the baby arugula in batches, allowing each batch to wilt slightly before adding more, about 2 minutes total.
- Drizzle the raw honey and apple cider vinegar over the arugula, tossing gently to coat evenly. Tip: Use a silicone spatula to prevent tearing the delicate leaves.
- Season with sea salt and freshly ground black pepper, stirring to combine. Cook for an additional 1 minute to allow flavors to meld. Tip: Taste and adjust seasoning if necessary, but remember the honey adds sweetness.
- Remove from heat and serve immediately. Tip: For an extra crunch, sprinkle with toasted pine nuts before serving.
This dish offers a delightful contrast of textures, from the silky arugula to the crispy shallots. The honey glaze adds a glossy finish that makes it as beautiful as it is tasty. Try serving it alongside grilled salmon or as a topping for a rustic pizza.
Sauteed Arugula with Crispy Bacon
Oh, you’re going to love this simple yet flavorful dish that brings a peppery kick of arugula together with the smoky crunch of bacon. It’s a quick side that steals the show.
Ingredients
- 4 slices thick-cut applewood-smoked bacon, diced
- 1 tbsp extra-virgin olive oil
- 1 large shallot, thinly sliced
- 5 oz baby arugula, washed and dried
- 1/4 tsp freshly ground black pepper
- 1/8 tsp fine sea salt
Instructions
- Heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes, stirring occasionally. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet.
- Increase the heat to medium-high and add the extra-virgin olive oil to the bacon fat in the skillet. Tip: The combination of olive oil and bacon fat adds depth to the dish.
- Add the thinly sliced shallot to the skillet and sauté until translucent, about 2 minutes, stirring frequently to prevent burning.
- Add the baby arugula to the skillet in batches, allowing each batch to wilt slightly before adding more. Tip: This ensures even cooking and prevents overcrowding.
- Season the arugula with freshly ground black pepper and fine sea salt, tossing gently to combine. Cook for an additional 1-2 minutes until the arugula is just wilted but still vibrant green. Tip: Overcooking can make the arugula bitter.
- Remove the skillet from the heat and stir in the crispy bacon pieces, reserving a few for garnish if desired.
This dish offers a delightful contrast between the tender, slightly bitter arugula and the crispy, salty bacon. Try serving it alongside a creamy polenta or topping a homemade pizza for an extra layer of flavor.
Sauteed Arugula with Caramelized Onions
Alright, let’s dive into making this vibrant and flavorful dish that’s as easy to whip up as it is delicious. Arugula’s peppery bite paired with the sweet depth of caramelized onions creates a side that’s anything but ordinary.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, thinly sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 4 cups fresh arugula, washed and dried
- 1/4 cup shaved Parmesan cheese
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add the thinly sliced onion to the skillet, spreading them out evenly. Sprinkle with kosher salt and black pepper.
- Reduce the heat to medium-low and cook the onions, stirring occasionally, until they are deeply golden and caramelized, about 25 minutes. Tip: Resist the urge to stir too often to allow the onions to caramelize properly.
- Drizzle the balsamic vinegar over the onions and stir to combine, cooking for an additional 2 minutes to reduce the vinegar slightly.
- Add the arugula to the skillet, tossing gently with the onions until just wilted, about 1 minute. Tip: Work quickly to prevent the arugula from becoming too limp.
- Remove the skillet from the heat and sprinkle the shaved Parmesan cheese over the top. Tip: The residual heat will slightly melt the cheese, enhancing its flavor.
Just like that, you’ve got a dish that’s a perfect balance of sweet, peppery, and tangy. Serve it alongside grilled chicken or fish, or top it with a poached egg for a hearty breakfast twist.
Sauteed Arugula and Garlic Scapes
Oh, you’re going to love this quick and flavorful side dish. It’s perfect for those nights when you want something healthy but don’t feel like spending hours in the kitchen.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 garlic scapes, trimmed and cut into 2-inch pieces
- 4 cups baby arugula, loosely packed
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add the garlic scapes to the skillet, sautéing until they are bright green and slightly tender, about 3 minutes. Stir occasionally to prevent burning.
- Tip: If the scapes start to brown too quickly, reduce the heat slightly to maintain their vibrant color.
- Increase the heat to medium-high and add the baby arugula to the skillet. Toss gently with the scapes until the arugula is just wilted, about 1 minute.
- Tip: Wilt the arugula in batches if your skillet isn’t large enough to accommodate all at once without overcrowding.
- Season the mixture with sea salt and freshly ground black pepper, then drizzle with freshly squeezed lemon juice. Toss to combine evenly.
- Tip: For an extra burst of flavor, add the lemon zest along with the juice.
- Remove from heat and transfer to a serving dish immediately to prevent overcooking.
This dish offers a delightful contrast between the peppery arugula and the mild, garlicky scapes. Try serving it alongside grilled salmon or as a vibrant topping for a rustic pizza.
Sauteed Arugula with Toasted Almonds
Kickstart your meal with this vibrant Sauteed Arugula with Toasted Almonds, a dish that’s as nutritious as it is delicious. You’ll love the peppery bite of the arugula paired with the crunchy, nutty almonds.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/4 cup raw almonds, roughly chopped
- 1 large garlic clove, thinly sliced
- 5 ounces baby arugula, washed and dried
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
Instructions
- Heat a large skillet over medium heat. Add the olive oil and heat until shimmering, about 30 seconds.
- Add the chopped almonds to the skillet. Toast, stirring frequently, until golden and fragrant, about 2 minutes. Tip: Keep a close eye on the almonds to prevent burning.
- Add the sliced garlic to the skillet. Saute until just beginning to turn golden, about 30 seconds.
- Increase the heat to medium-high. Add the arugula in batches, tossing with tongs until slightly wilted before adding more.
- Season with sea salt and black pepper. Continue to saute until the arugula is fully wilted but still bright green, about 2 minutes. Tip: Overcooking can lead to loss of color and nutrients.
- Remove from heat. Drizzle with fresh lemon juice and toss to combine. Tip: The lemon juice brightens the flavors, so don’t skip this step.
Now you’ve got a dish that’s perfectly balanced in texture and flavor. The arugula offers a tender bite, while the almonds add a satisfying crunch. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a light, healthy side.
Sauteed Arugula with Roasted Garlic
Feeling like you need a quick, flavorful side that punches above its weight? Sauteed arugula with roasted garlic is your go-to, offering a peppery bite softened by sweet, mellow garlic.
Ingredients
- 1 bunch fresh arugula, stems trimmed
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, roasted and minced
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp lemon juice, freshly squeezed
Instructions
- Preheat your oven to 400°F. Wrap the garlic cloves in aluminum foil and roast for 25 minutes, or until soft and golden. Let cool, then mince.
- Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add the minced roasted garlic to the skillet, sautéing for 30 seconds to release its aroma.
- Increase the heat to medium-high and add the arugula in batches, stirring constantly until just wilted, about 2 minutes.
- Season with sea salt and black pepper, then drizzle with lemon juice. Toss to combine.
- Remove from heat immediately to preserve the arugula’s vibrant color and crisp texture.
Now you’ve got a dish that’s effortlessly elegant. The arugula’s boldness is perfectly balanced by the sweetness of roasted garlic, while a hint of lemon adds brightness. Try serving it alongside grilled salmon or as a bed for creamy goat cheese crostini.
Sauteed Arugula and Sun-Dried Tomatoes
Vibrant and packed with flavor, this dish combines the peppery bite of arugula with the sweet, tangy depth of sun-dried tomatoes. It’s a quick, healthy side that’ll brighten up any meal.
Ingredients
- 2 cups fresh arugula, thoroughly washed and dried
- 1/4 cup sun-dried tomatoes in oil, drained and thinly sliced
- 2 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 1/4 tsp red pepper flakes
- Salt, to season
Instructions
- Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add the minced garlic and red pepper flakes to the skillet. Sauté for 30 seconds, or until fragrant, being careful not to burn the garlic.
- Tip: For an even flavor distribution, stir the garlic and red pepper flakes constantly.
- Introduce the sun-dried tomatoes to the skillet. Cook for 2 minutes, stirring occasionally, to soften them slightly and infuse the oil with their flavor.
- Add the arugula to the skillet in batches, allowing each batch to wilt slightly before adding more. This ensures even cooking.
- Tip: Use tongs to gently toss the arugula with the other ingredients, helping it to wilt evenly.
- Season with a pinch of salt, then remove the skillet from the heat. The arugula should be just wilted but still bright green.
- Tip: Overcooking the arugula can make it bitter, so keep an eye on it during the final steps.
Unbelievably simple yet bursting with contrasting flavors, this dish offers a delightful crunch from the arugula against the chewy sweetness of the tomatoes. Serve it alongside grilled chicken or fold it into warm pasta for an easy, flavorful twist.
Sauteed Arugula with Fresh Herbs
Today’s the perfect day to whip up something light yet bursting with flavor. You’ll love how this sauteed arugula with fresh herbs brings a gourmet touch to your table with minimal effort.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large garlic clove, thinly sliced
- 4 cups baby arugula, thoroughly washed and dried
- 1 tablespoon fresh lemon juice
- 1/4 cup mixed fresh herbs (such as parsley, dill, and chives), finely chopped
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add the thinly sliced garlic to the skillet. Saute for 30 seconds, or until fragrant but not browned, to avoid bitterness.
- Increase the heat to medium-high. Add the baby arugula to the skillet. Toss continuously for 1 minute, or until just wilted.
- Drizzle the fresh lemon juice over the arugula. Sprinkle with the sea salt and freshly ground black pepper. Toss to combine.
- Remove the skillet from the heat. Stir in the finely chopped mixed fresh herbs for a bright, aromatic finish.
You’ll notice the arugula retains a slight crunch, offering a delightful contrast to the soft herbs. Serve it as a vibrant side or top it with a poached egg for a simple, yet elegant brunch option.
Sauteed Arugula with Feta Cheese
Ready to whip up something that’s both simple and sophisticated? Sauteed arugula with feta cheese is your go-to for a quick, flavorful side that pairs beautifully with almost anything. You’ll love how the peppery greens mellow out just enough under heat, making every bite a perfect balance of flavors.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large garlic clove, thinly sliced
- 5 ounces baby arugula, thoroughly washed and dried
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup crumbled feta cheese
- 1 teaspoon fresh lemon juice
Instructions
- Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add the thinly sliced garlic to the skillet, sautéing until fragrant and lightly golden, about 30 seconds, stirring constantly to prevent burning.
- Increase the heat to medium-high and add the baby arugula in batches, tossing with tongs until each batch is slightly wilted before adding more, about 2 minutes total.
- Sprinkle the fine sea salt and freshly ground black pepper over the arugula, tossing to combine evenly.
- Remove the skillet from the heat and immediately sprinkle the crumbled feta cheese over the top, allowing the residual heat to soften the cheese slightly.
- Drizzle the fresh lemon juice over the dish, gently tossing to distribute the flavors.
Absolutely delightful, the sauteed arugula offers a tender yet slightly crisp texture, with the feta adding a creamy, salty contrast. Serve it alongside grilled salmon or fold it into warm whole wheat pita for a light, satisfying meal.
Sauteed Arugula and Zucchini Ribbons
Looking for a light, flavorful side that comes together in minutes? You’ll love how the peppery bite of arugula pairs with the delicate sweetness of zucchini in this simple sauté.
Ingredients
- 2 medium zucchinis, spiralized into ribbons
- 4 cups baby arugula, loosely packed
- 2 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp freshly squeezed lemon juice
- 1/4 cup grated Parmesan cheese
Instructions
- Heat olive oil and butter in a large skillet over medium heat until the butter is melted and foaming subsides, about 1 minute.
- Add minced garlic and red pepper flakes to the skillet. Sauté until fragrant, 30 seconds, stirring constantly to prevent burning.
- Increase heat to medium-high. Add zucchini ribbons to the skillet. Sauté for 2 minutes, tossing gently, until just tender but still crisp.
- Tip: Avoid overcrowding the skillet to ensure the zucchini ribbons sauté rather than steam.
- Reduce heat to medium. Stir in arugula, sea salt, and black pepper. Cook until the arugula is just wilted, about 1 minute.
- Tip: Adding the arugula last preserves its vibrant color and peppery flavor.
- Remove skillet from heat. Drizzle with lemon juice and sprinkle with Parmesan cheese. Toss to combine.
- Tip: For an extra flavor boost, use a microplane to grate the Parmesan directly over the dish.
Just like that, you’ve got a dish with contrasting textures—silky zucchini against the slight crunch of arugula. The lemon and Parmesan add a bright, salty finish that makes it perfect alongside grilled fish or as a bed for poached eggs.
Sauteed Arugula with Lemon Pepper Seasoning
Even if you’re not a fan of leafy greens, this Sauteed Arugula with Lemon Pepper Seasoning might just change your mind. It’s quick, flavorful, and pairs perfectly with almost any main dish.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large garlic clove, thinly sliced
- 4 cups fresh arugula, thoroughly washed and dried
- 1 teaspoon lemon zest, finely grated
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon sea salt
- 1 tablespoon fresh lemon juice
Instructions
- Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add the thinly sliced garlic to the skillet. Saute for 30 seconds, or until fragrant but not browned, stirring constantly to prevent burning.
- Increase the heat to medium-high. Add the arugula to the skillet in batches, allowing each batch to wilt slightly before adding more, about 1 minute per batch.
- Sprinkle the lemon zest, freshly ground black pepper, and sea salt over the arugula. Toss gently to combine, ensuring the seasoning is evenly distributed.
- Drizzle the fresh lemon juice over the arugula. Cook for an additional 30 seconds, just until the arugula is fully wilted but still bright green.
- Remove the skillet from the heat. Transfer the sauteed arugula to a serving dish immediately to prevent overcooking.
Savory with a peppery kick, this dish offers a delightful contrast of textures—tender yet slightly crisp. Serve it alongside grilled salmon or fold it into a warm quinoa salad for an extra layer of flavor.
Summary
These 19 savory sauteed arugula recipes offer a treasure trove of deliciously easy options to spice up your meals. Whether you’re a seasoned chef or a kitchen newbie, there’s something here to delight your palate. We’d love to hear which recipes you try and adore—drop a comment below with your favorites! Don’t forget to share the love by pinning this article on Pinterest for fellow foodies to discover. Happy cooking!
