Arugula is a leafy green known for its sharp, peppery bite. While often served raw, cooking brings out new depths of flavor. In this article, I will answer some frequently asked questions about cooking arugula and instruct you how to cook arugula properly.
1. Frequently Asked Questions
Can Arugula be Eaten Cooked?
Absolutely! Cooking arugula is totally safe and even beneficial. Applying heat mellows arugula’s spiciness and brings out nutty, vegetal sweetness. Quick-cooking methods like sautéing maintain texture while building extra complexity.
What Does Cooked Arugula Taste Like?
Cooked arugula offers surprising flavor compared to raw, crispy leaves. Heat cuts sharp peppery notes to reveal earthy, mustardy essences. Umami increases as glutamates are created or freed via cooking. Bitter tones decrease while sweetness emerges. Full cooking leaves rich, softened arugula with a tamer, more rounded tangy spice.
What is the Best Way to Cook Arugula?
Sautéing is the best way to enjoy arugula because it transforms its naturally peppery, slightly bitter flavor into something softer and more nuanced. When sautéed, the heat enhances its earthy undertones while mellowing the bite, making it more versatile and appealing, especially for those who find raw arugula too intense.
2. How To Cook Arugula (Sauteed Recipe)
Ingredients
- 6 ounces arugula
- ½ tablespoon butter
- ½ tablespoon olive oil
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
Heat the fat: In a large skillet, combine the butter and olive oil over medium heat. Allow the butter to melt and the mixture to heat until shimmering.
Add the garlic: Stir in the minced garlic and cook for about 30 seconds, or until it becomes fragrant. Be careful not to let it burn.
Sauté the arugula: Add the arugula to the pan and toss with tongs to coat the leaves evenly in the butter and oil mixture.
Season: Sprinkle the salt and pepper evenly over the arugula. Continue stirring and tossing for 1-2 minutes until the arugula is wilted but still vibrant green.
Serve immediately: Transfer to a serving dish and enjoy as a side dish or a warm topping for other dishes.
You can finish the sautéed arugula with a squeeze of fresh lemon juice and a sprinkle of grated Parmesan for a bright, tangy, and savory twist.
3. Serving Suggestions
As a Side Dish: Serve it alongside baked proteins like chicken, steak, pork chops, or salmon for a flavorful and nutritious accompaniment.
Topped on Pasta: Toss it with cooked pasta, olive oil, and grated Parmesan for a quick and satisfying meal. Add roasted cherry tomatoes or mushrooms for extra flavor.
With Eggs: Use it as a topping for scrambled eggs, an omelet, or poached eggs. It’s also excellent layered on toast with avocado and a fried egg.
On Pizza: Spread it over a freshly baked pizza as a warm, wilted topping. Pair with toppings like goat cheese, prosciutto, or caramelized onions.
In Grain Bowls: Add it to a bowl of quinoa, farro, or rice, along with roasted vegetables, nuts, and a drizzle of dressing or tahini sauce.
As a Bed for Proteins: Plate sautéed arugula as a base for grilled shrimp, seared scallops, or a perfectly cooked filet mignon for an elegant presentation.
In Wraps or Sandwiches: Use it in wraps, paninis, or sandwiches for an extra layer of flavor and a touch of warmth.
With Risotto: Stir it into creamy risotto just before serving for a peppery, fresh contrast to the richness of the dish.
Topped on Polenta: Spoon it over creamy polenta or crispy polenta cakes for a comforting, elevated meal.
In a Salad Hybrid: Mix it with fresh greens, nuts, and a vinaigrette for a warm-cool salad experience.
Now, you know how to cook arugula perfectly at home. So, the next time you encounter this vibrant leafy green, consider stepping outside the salad realm and try this my sauteed arugula recipe. Good luck
