How to Cook Arugula

Arugula is a sharp, peppery green that can be used in a variety of dishes. Though arugula is best known as a raw ingredient in salads, it can also be wilted and sauteed, used to make soup, or mixed with goat cheese to create a delicious stuffing for your favorite meats.

Ingredients

Wilting Arugula

Water
Salt

Sauteing Arugula

Chicken broth
Onion powder
Garlic powder
Pepper
5 oz. or 150 g of fresh arugula

Arugula Soup

4 tablespoons (½ of a stick or 57 g) of unsalted butter
½ of a chopped onion
3 sprigs of thyme, with the leaves removed
1 small Yukon Gold potato, washed, peeled, and cut it into 1-inch (2.54-cm) pieces
4 cups (1 L) of chicken broth
4 cups (1 L) of chopped, wilted arugula
1 ½ cups (343 mL) of frozen peas, thawed
1 teaspoon (5.0 mL) of sugar
Crème fraîche
Chopped herbs (like tarragon, mint, parsley, or chives)

Goat Cheese and Arugula Stuffed Chicken

Salt
Pepper
4 chicken breasts (totalling 1.5 lbs or 0.68 kg) pounded thinly
4 oz. (115 g) of trimmed and washed arugula
4 oz. (115 g) of soft goat cheese, broken into pieces
1-2 tablespoons (15-30 mL) of butter or olive oil

Method 1

Method 1 of 4:

Wilting Arugula

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Put a few inches of water in the bottom of a large pot. You only need enough to create steam to wilt your arugula. To give your arugula a bit more flavor, add a pinch of salt to the pot of water.^{[1]XResearch source}
Place the pot of salted water on a stovetop burner and heat it to boiling. Then, turn the heat down so the water bubbles gently.^{[2]XResearch source}
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If you don’t have a steamer, you can rest a metal colander or strainer inside the pot, making sure the boiling water doesn’t touch it. Use as much arugula as you think you will need. Cover the pot to trap the steam inside.^{[3]XResearch source}
Allow the arugula to steam for a few minutes, or until wilted to your liking. Then, carefully remove the steamer from the pot of water and serve the arugula.^{[4]XResearch source}

Method 2

Method 2 of 4:

Sauteing Arugula

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Put ¼ cup (60 mL) of chicken broth (you may choose a reduced-sodium variety, if desired), ⅛ teaspoon (0.5 mL) of onion powder, ⅛ teaspoon (0.5 mL) of garlic powder, and a dash of pepper into a frying pan. Stir to combine, and heat the mixture until it boils.^{[5]XResearch source}
Mix in 5 ounces (150 g) of washed and trimmed fresh arugula. Make sure the arugula is evenly coated in the broth and spice mixture by using tongs to toss the greens in the liquid.^{[6]XResearch source}
Keep the pan on the burner for another minute or two to allow the arugula leaves to wilt. If needed, add another splash of chicken broth to keep the arugula wet. Stir the mixture occasionally.^{[7]XResearch source}
All you need to do now is turn off your burner, remove the pan from heat, and serve the arugula. You can have it as a side dish with a meal, put it on mashed potatoes, or use it as a salad topping.^{[8]XResearch source}

Method 3

Method 3 of 4:

Making Arugula Soup

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Put a medium saucepan on a stovetop burner set to medium heat. Add 4 tablespoons (½ of a stick or 57 g) of unsalted butter and allow it to melt.^{[9]XResearch source}
Add ½ of a chopped onion and 3 sprigs of thyme, with the leaves removed. Stir the mixture and cook it about 5 minutes, or until the onions are translucent.^{[10]XResearch source}
Wash and peel 1 small Yukon Gold potato (or ½ of a russet potato), then cut it into 1-inch (2.54-cm) pieces. Stir the potato pieces into the pan and cook them for about 2 minutes, or until the potatoes look chalky.^{[11]XResearch source}
Pour 4 cups (1 L) of chicken broth (you can use a low-sodium broth if you wish) into the pan. Stir to combine the ingredients, then bring the mixture to a boil. Cook it for 8-10 minutes, or until the potatoes are tender.^{[12]XResearch source}
Add 4 cups (1 L) of chopped, wilted arugula, 1 ½ cups (343 mL) of frozen peas, thawed, and 1 teaspoon (5.0 mL) of sugar to the pan. Mix the new ingredients thoroughly into the broth and potato mixture. Remove the pan from heat.^{[13]XResearch source}
Let the heat of the other ingredients soften the arugula for around 10 minutes. Then, pour the mixture into a blender and run it until all the ingredients are smoothly blended. You can season the soup with salt at this point, if desired.^{[14]XResearch source}
Pour the soup into serving bowls. Put a dollop of crème fraîche on top of each portion of soup, then add chopped herbs (like tarragon, mint, parsley, or chives), and serve your soup.^{[15]XResearch source}

Method 4

Method 4 of 4:

Creating Goat Cheese and Arugula Stuffed Chicken

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1
Preheat your oven then pound the chicken cutlets thinly. Preheat your oven to 425° F (218° C). To serve four people, use four chicken breasts (totalling 1.5 lbs or 0.68 kg). Place plastic wrap over the chicken breast cutlets. Pound the meat with the smooth side meat tenderizer until you have a thin, even layer.^{[16]XResearch source}
- You could substitute chicken for flank steak in this recipe, as well!
2
Arrange goat cheese and arugula on the chicken. First, add salt and pepper to your meat to season it. Then, lay the chicken flat and layer arugula and chunks of goat cheese in the middle of the meat.^{[17]XResearch source}
- For four people, 4 oz. (115 g) of trimmed and washed arugula and 4 oz. (115 g) of soft goat cheese, broken into pieces, should suffice.
Begin with the narrowest end and roll the meat up into a pinwheel, or “roulade.” Wrap the meat with kitchen twine or secure it with toothpicks so they don’t unroll.^{[18]XResearch source}
Put 1-2 tablespoons (15-30 mL) of butter or olive oil in a large non-stick, oven-proof skillet. Heat the butter or oil over medium heat, then add the roulades. Brown them on all sides.^{[19]XResearch source}
Place the skillet in your preheated oven and cook for about 10-12 minutes, or until chicken is cooked through to 165° F (74 ° C). Carefully remove the pan from the oven using a pot holder.^{[20]XResearch source}
Place aluminum foil over the skillet and seal it semi-tightly. Allow the dish to rest for 5 minutes, then remove the foil and the toothpicks or twine. Cut the roulades into round slices and serve the dish.^{[21]XResearch source}