How to Cook Arugula

Co-authored by Sophia Latorre

Last Updated: March 29, 2019 References

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

1
Put salted water in a pot. 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]
X
Research source}
2
Heat the water to boiling. 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]
X
Research source}

Advertisement
3
Place arugula in a vegetable steamer over the boiling water. 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]
X
Research source}
4
Wilt the arugula for 2-3 minutes over the water. 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]
X
Research source}

Method 2

Method 2 of 4:

Sauteing Arugula

1
Heat chicken broth and spices on the stovetop. 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]
X
Research source}
2
Add arugula to the pan. 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]
X
Research source}
3
Stir occasionally and let it wilt. 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]
X
Research source}
4
Remove the pan from heat and serve the dish. 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]
X
Research source}

Method 3

Method 3 of 4:

Making Arugula Soup

1
Melt butter in a pan. 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]
X
Research source}
2
Add onion and thyme and cook them for 5 minutes. 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]
X
Research source}
3
Add potatoes to the pan and cook them for 2 minutes. 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]
X
Research source}
4
Mix in broth and cook the potatoes another 8-10 minutes. 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]
X
Research source}
5
Add arugula, peas, and sugar, then remove the pan from heat. 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]
X
Research source}
6
Allow the mixture to sit for 10 minutes, then puree it. 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]
X
Research source}
7
Top the soup with crème fraîche and herbs, then serve it. 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]
X
Research source}

Method 4

Method 4 of 4:

Creating Goat Cheese and Arugula Stuffed Chicken

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]
X
Research 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]
X
Research 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.
3
Roll up the chicken cutlets. 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]
X
Research source}
4
Brown the roulades. 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]
X
Research source}
5
Put the skillet in the oven. 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]
X
Research source}
6
Cover the chicken with foil and allow it to rest. 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]
X
Research source}
7
Finished.