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Sauté, You Stay

Warm Arugula and Cherry Tomato Sauté with Garlic

15 minutes
Serves 4
SideItalianGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take

Italian simplicity, meet weeknight speed. This warm sauté softens peppery arugula and juicy cherry tomatoes in garlicky olive oil, letting you master the elusive art of not overcooking greens.

Ingredients

Yield
4

Instructions

  1. 01
    Heat the olive oil in a large skillet over medium heat until shimmering.
  2. 02
    Add the sliced garlic and sauté for 30 seconds to 1 minute until fragrant but not browned.
  3. 03
    Add the cherry tomatoes and cook, stirring occasionally, for 2 to 3 minutes until they start to soften and some skins split.
  4. 04
    Increase the heat to medium-high and toss in the arugula. Sauté for about 1 minute, just until the leaves wilt and shrink down by half.
  5. 05
    Remove from heat, immediately squeeze in the lemon juice, and toss to combine. Season with salt and pepper to taste.
  6. 06
    Serve warm, transferring to a platter or shallow bowl.

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