Martha Stewart: Wilted Arugula

I bought some arugula for some sandwiches I wanted to make, but you have to buy arugula in this big clamshell that always have infinitely more than you will ever eat in your lifetime, and especially not before the whole thing rots.  Luckily I also found this recipe that allowed me to throw the whole mess in a pan and cook it down to almost nothing the way greens seem to do.  It's like sautéed spinach, but with the peppery bite of arugula.  Not bad for a recipe to save on waste.

Wilted Arugula
From Martha Stewart

1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
8 ounces baby arugula, rinsed and drained well
1 tablespoon balsamic vinegar
¼ teaspoon kosher salt
Freshly ground black pepper

Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.

Makes 4 servings