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1 red bell pepper
3 cloves garlic
2 tbsp extra virgin olive oil
4 cups baby arugula
1 tsp balsamic vinegar (optional)
salt to taste
pinch red pepper flakes
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Cut the red bell peppers into long, thin slices Sauté the pepper until it starts getting nice and soft with a bit of brown You can use yellow or orange pepper instead of red pepper if you'd like!
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Heat 1 tablespoon of olive oil over medium heat Add the red bell peppers, sauté for 7-10 minutes, until they begin to soften and turn brown
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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
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Add salt to taste and a pinch of red pepper flakes and balsamic vinegar (optional) Serve immediately, or cover and keep warm on very low heat
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Baked Haddock with Pasta Easy Olive and Avocado Chicken Chicken Mushroom Bowtie Pasta Pan Seared Mahi Mahi with Orange Soy Marinade
A crisp white wine like a Sauvignon Blanc or Riesling can cleanse the palate nicely
If serving the arugula with meat, a Cabernet or Zin can work well
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