Sauteed Arugula



Serving size

about 1 cup cooked greens
30 Minutes

This recipe can be multiplied but does not make very good leftovers.

Sauteed Arugula


1 spray Spray olive oil
2 Tbsp. Pine nuts
16 Ounces Arugula, raw
1/4 tsp. Salt
2 tsp.. Honey


Place a large non-stick pan over medium heat. Spray lightly with olive oil. Add the pine nuts and cook, stirring frequently, until the nuts begin to turn light brown.

When the pinenuts have browned, add the arugula and cook, tossing frequently.

As the arugula begins to wilt add the honey and salt. Toss and serve.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

With a lot of greens we like to use a bit of sweetness, especially when the greens are bitter, as with arugula or others like spinach or collards. Sometimes we will use just a touch of maple syrup because there’s a smoky, umami flavor. Arugula is more delicate and the honey is a better choice. It’s easy to overdo it so we always use a measuring spoon.

"Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet."

Julia Child, Genius