Arugula or otherwise known as rocket is not just for salads. I have used arugula for tops of pizzas, in soups and I have also used it in this recipe. It has a peppery taste to it although it is not unpleasant however. This recipe is from allrecipes.com. If you still have some other greens left like your kale, you can throw it in as well. Remember to adjust your ingredients by the amounts we get in our share.
"Arugula and portobello mushrooms are simmered with onion, garlic, sherry, and red pepper flakes. A tasty side dish and good way to get some veggies! You can easily substitute wine for the sherry and veggie broth for the chicken broth depending on your preferences."
Wilted Arugula and Portobello Mushrooms
Ingredients:
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 2 cloves garlic, minced (I always add more)
- 1/8 teaspoon crushed red pepper flakes, or to taste
- 1 portobello mushroom cap, chopped
- 1/4 cup dry sherry
- 1/4 cup chicken broth
- 4 cups arugula leaves
- 1/8 teaspoon ground black pepper
Preparation:
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.
- Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.
Recipe By:JUMAHA
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