How to Cook Arugula

With its spicy, bold taste, raw arugula is often added to salads to punch up the flavor, but you can also eat cooked arugula. Sautéed or steamed, cooked arugula delivers an impressive dose of vitamins A and K, contains no fat and is very low in calories, according to the USDA.

With its spicy, bold taste, raw arugula is often added to salads to punch up the flavor, but you can also eat cooked arugula.
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Once cooked, regular arugula or baby arugula can be eaten as a nutritious side dish or incorporated into a variety of recipes to boost the nutritional value and enhance the taste.

According to the University of Maryland Extension, arugula is versatile — it can be boiled, steamed, microwaved or added to pasta when it's close to done boiling.

Read more: List of Dark Green Leafy Vegetables

Boil for Cooked Arugula

Step 1: Discard the Stems

Cut the stems and any yellow leaves off a bunch of washed arugula leaves with a sharp knife. Discard the stems.

Step 2: Add Some Water

Fill the bottom of a saucepan with an inch or two of water and place the arugula leaves into the pan.

Step 3: Cover the Pot

Cover the saucepan with a tight-fitting lid and place the pan over medium-high heat.

Step 4: Boil and Remove from Heat

Bring the water in the bottom of the saucepan to a boil, and then immediately remove the arugula from the heat. This will prevent the leaves from getting slimy and overcooked.

Step 5: Drain and Serve

Drain the water from the saucepan, transfer it to a serving platter and serve the steamed arugula with a drizzle of olive oil and your favorite herbs and spices.

Make Sautéed Arugula

Step 1: Remove Wilted Leaves

Cut the stems and any wilted or yellow leaves off a bunch of washed arugula.

Step 2: Heat Some Oil

Heat olive oil in a skillet set over medium heat.

Step 3: Sprinkle with Seasonings

Gently lay the arugula leaves in the hot oil and sprinkle the leaves with your favorite herbs and spices.

Step 4: Stir It Frequently

Stir the arugula leaves frequently using a slotted spoon.

Step 5: Remove from Heat

Remove the skillet from the heat as soon as the leaves are wilted and have turned a vivid green color.

Step 6: Serve and Enjoy

Transfer the sautéed arugula leaves to a serving platter and season them however you wish. A squirt of lemon juice will enhance the flavor, too.

Handle Arugula Safely

Arugula must be washed thoroughly before you cook it for your best arugula recipes. Cut off the stems and remove any yellowed or wilting leaves from the bunch of arugula.

Place the leaves in a bowl of cold water and swirl the arugula around to loosen any dirt and soil stuck to the leaves. Drain the leaves and spread them on a paper towel to dry.

Arugula is quite perishable and should be stored in a refrigerator at 40 degrees Fahrenheit or below, according to the U.S. Food and Drug Administration. Pull off any yellow or wilting leaves before cooking.

Read more: Healthy Vegetables to Eat Raw

Things You'll Need

  • Washed arugula

  • Cutting board

  • Sharp knife

  • Saucepan with a lid

  • Colander

  • Serving platter

  • Olive oil

  • Herbs and spices

  • Skillet

  • Slotted spoon

  • Lemon

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