Sautéed Arugula with Red Bell Peppers

arugula sautéed with red peppers and served on a white plate.

5 from 11 reviews

Arugula sautéed with red bell peppers and garlic makes an easy and tasty side dish.


  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 4 cups loosely pack baby arugula (about 2 to 3 ounces)
  • 1 tsp balsamic vinegar (optional)
  • salt to taste
  • pinch red pepper flakes


  1. Start the peppers: Heat 1 tablespoon of the olive oil over medium heat. Add the red bell peppers, sauté for 7 to 10 minutes, until they begin to soften and turn brown.
  2. Add garlic: Add the minced garlic to the skillet, and sauté for another minute.
  3. Stir in arugula: Gradually stir in the arugula, and cook until the arugula begins to wilt, about 3 minutes. Add salt to taste and pinch of red pepper flakes if using. Stir in the balsamic vinegar if using.
  4. Serve immediately, or cover and keep warm on very low heat until the rest of the meal is ready.


  • Read the arugula packaging to determine if it has already been washed or not. A lot of the bigger brands at grocery stores come pre-washed; but lately we’ve been getting arugula from local farms that need washing before using. 
  • We have two arugula eaters here so this quantity is perfect for us. But you could easily use a whole 4 oz container to make enough for 3 or 4 people. 

Keywords: arugula, sautéed arugula, side dishes, cooked greens

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