| Yield | |
|---|---|
| Source | Martha Stewart Living, October 2005 |
| Prep time | 5 minutes |
| Yield | |
|---|---|
| Source | Martha Stewart Living, October 2005 |
| Prep time | 5 minutes |
| 1 | Tablespoon | Olive Oil |
| 2 | Clove | Garlic (thinly sliced) |
| 8 | Ounce | Baby Arugula (rinsed and drained well) |
| 1 | Tablespoon | Balsamic Vinegar |
| 1⁄4 | Teaspoon | Salt |
| Dash | Ground Black Pepper |
Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.