Please wait a bit while
Loanding
Sweet bell peppers complement spicy arugula in this easy side dish, and making the roasted red peppers in advance saves tons of time. Enjoy it alongside pasta, serve it on top of toasted bread, or bulk it up with white beans for a main dish. Be sure to add a drizzle of balsamic vinegar for a burst of flavor before serving.
Ingredients
- extra-virgin olive oil: 1 Tbsp
- garlic: 3 clove (minced)
- arugula: 6 cups (loosely packed, rinsed and dried)
- Roasted Red Peppers: 1 cup
- Salt: 0 tsp
- Freshly ground black pepper: 0 tsp
- Balsamic vinegar: 0 fl oz (for serving)
Metric Conversion
Stages of cooking
-
In a large skillet over medium heat, warm the olive oil. Add the garlic and cook for 1 to 2 minutes, or until fragrant.
-
Add the arugula and cook, stirring occasionally, for another 2 to 3 minutes, or until the arugula begins to wilt.
-
Add the red peppers and cook, stirring, for another 2 to 3 minutes.
-
Season with salt and pepper and drizzle with balsamic vinegar just before serving.
