Recipe: Arugula Salad

August 21, 2011 · 14 comments

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greens salad

Still getting tons of tomatoes? I also get a lot of organic arugula and other saute greens like the various kinds of kale and bok choy that need cooking. Together, the greens and the fresh tomatoes make a delicious and nutritious side dish. Here’s what I did with them.

Arugula has a lot of nutrition. Eaten with good fats, all the minerals get absorbed and assimilated. Arugula is an excellent source of vitamins A and C, folic acid, calcium, manganese and magnesium. It is also high in potassium, iron, zinc, riboflavin and copper. Remember, minerals need to be in the presence of fat to be well absorbed. Any vegetable should be served with some good fat in the sauce. This will make you healthy and make the vegetable so much more palatable and satisfying.

Arugula Salad

Ingredients

A large bag of arugula or mixed cooking greens

A large fresh tomato chopped

fresh garlic chopped or crushed

extra virgin olive oil (where to buy olive oil)

Ghee or butter (where to buy ghee)

Instructions

  • Rinse the greens in a strainer and cut off any long stems
  • Fill a large frying pan (with a lid) with about 1 inch of water
  • Put the greens in the pan and cover
  • On a medium heat on top of the stove cook until the greens turn a dull green
  • Strain and press out any water
  • Using the same pan, gently heat 2 -3 tablespoons of the olive oil
  • Put in a tablespoon of ghee
  • When the fats are warm saute the garlic for a minute of two until it is fragrant
  • I like to chop the greens up a bit
  • Put the chopped greens back in the pan and mix with the fat and garlic until thoroughly warm
  • Add the chopped tomato last just to warm them up slightly without cooking down
  • Serve

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