What to do with arugula

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Most days when I'm in charge of dinner, I wander out in the yard and grab some arugula so we can have some vegetable. I tend not to make a salad out of them because someone, whom I won't name, finds the green too spicy. However, when it is cooked down, it has a milder and more acceptable flavor. It's like spinach, except it doesn't tastes exactly like spinach.

The past week I've tried cooking arugula, here are some of my rough recipes:

Arugula and Cinnamon

1/2 lb of arugula, cut into fat ribbons

Oil (olive, veggie, whatever)

1/4 tsp Cumin seeds

Handful of raisins

1/2 tsp of cinnamon

Salt to taste

Heat oil in pan (I use a non-stick) throw in cumin seeds when the oil is hot. Then throw in raisins. When the raisins puff up a bit, add arugula. When the arugula cooks down to a dark green lump, add the rest of the spices.  Serve hot.

I also use arugula to subsitute for spinach in some recipes. Now that I finally am getting some tomatoes, I'll make some palak paneer, minus the paneer.

The arugula in the garden in varied. Some have gone to seed. I have some plants I've pulled out of the ground so I can collect the seed. I'm also collecting cilantro seed, not to replant but to use as a spice in the kitchen. There are some baby arugula growing right up against the alley, so I'm not considering it as a food option. When I've pulled up the mature arugula, I'll throw some more seed down and start all over again.

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