Sautéed Arugula with Red Bell Peppers and plenty of garlic is a tasty and easy vegetable side dish. Delicious with chicken or fish.
Baby arugula is so handy to have in the fridge. It’s great in salads, and sautéed arugula can be a nice addition to a pasta dish. Arugula can also be the star of a simple side dish, as in today’s Sautéed Arugula with Bell Peppers recipe.
I tend to put most of my cooking energy into the main course, and sometimes the side dish is a bit of an after thought. I gravitate toward the same salads and simple sides. But it can be a nice addition to give more attention to that side dish, to round out a special dinner, or spruce up a simple entree. Today’s sautéed arugula is one simple side you can try if you haven’t already cooked up something like this in your kitchen.
I like to cut the red bell pepper for this recipe into long, thin slices. Sauté the pepper until it starts getting nice and soft with a bit of brown, quickly add the garlic before stirring in the arugula.
The recipe calls for baby arugula, as I tend to have it on hand a lot. But you could definitely use one bunch of fully grown arugula if you like. You still cook that until it starts to wilt, just might take another minute or two.
This Sautéed Arugula with Red Bell Peppers makes a nice side dish for chicken; perhaps along with some couscous to round out the meal. Or you might find another dish you like to serve this arugula with–let me know what you try!
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 2 to 3 ozs baby arugula
- 1 tsp balsamic vinegar (optional)
- salt and pepper to taste
- Heat 1 tablespoon of the olive oil over medium heat. Add the red bell peppers, sauté for 5 to 7 minutes, until they begin to soften.
- Add the minced garlic to the skillet, and sauté for another minute.
- Gradually stir in the arugula, and cook until the arugula begins to wilt, about 3 minutes. Salt and pepper to taste, and stir in the balsamic vinegar if using.
- Serve immediately, or cover and keep warm on very low heat until the rest of the meal is ready.