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Too much arugula -- help!

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The backyard vegetable bed is producing arugula at an astonishing rate. Thoughts on non-salad preparations? The more I can use, the better.

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  1. Juice/blender and include in green smoothies. Banana covers-up any other flavors in those.

    1. Almost any preparation in which you would use spinach, you can use arugula too -- e.g., as an ingredient in dips, topping on pizza (I'd add after the pizza baked).

      1. Pesto!
        http://www.epicurious.com/recipes/foo...

        1 Reply
        1. re: PamelaD

          Second this idea!

        2. Oh, that's cruel. Too much arugula in the garden. In January.

          **Stares out at the bleak, -20 landscape, and pouts jealously**

          1. I like it served wilted (like you might with spinach) under roasted chicken or a fish like salmon or halibut. Sometimes I top the fish with bacon and broil it and then flunk it on the arugula. Pile it high.

            If it is tough, saute it a little first.

            I also make pasta with it and top a little goat cheese crostini with it.

            We often have lots too. That and corn salad. Darn weeds!

            1. even the most gigantic mountain of raw arugula when cooked will wilt down to a tiny portion. delicious with a bit of lemon zest and grated cheese.

              1. Think spinach-centered main dishes, like spanikopita (which is a great super-bowl take-to-the-party dish since it travels and reheats well)

                But I remember a summer when our farm-share tried to bury us under an avalanche of arugula. Freeze what you can't eat.

                1. Someone earlier said to saute the more mature, tougher leaves -- we love those and buy it in summer here (we' ve never grown arugula in our garden).

                  Prepare soup plates or bowls with 1/4 dice fresh mozzarella, coarse grated pecorino romano and a few token croutons of your choice.

                  To two quarts of chicken stock (at a rolling boil) add the washed, chopped arugula and some diced, seeded fresh tomato (we don't bother blanching and peeling 'em). Season extra well with salt & pepper. As soon as the arugula's bright green (<1 minute) take it off the fire, add at least 4 tbs olive oil. Pour the hot soup into the prepared bowls and eat with fresh bread and good butter.

                  More than once we've done this adding 1/4 tsp or so of fresh lemon zest to the stuff in the bowls.

                  2 Replies
                  1. re: shaogo

                    An egg poached in this
                    or scrambled and stirred in a la straciatella
                    would be good too.

                    1. re: femmevox

                      Oh, yeah. Ohhhh. Yeah. I love the combo of eggs and spinach, too!

                      Now the problem is that I'm in New England and it's not arugula season so it's gonna be some $ to buy enough arugula this time of year -- but so worth it.

                  2. Let me preface this by admitting I haven't eaten much arugula!

                    Would it be too tough/strong flavored for something like Green Goddess dressing/dip?

                    1. Here's a favorite around here:

                      Bacardi1 Mediterranean Tuna Pasta

                      Two 4.5-ounce cans StarKist Solid Light Tuna Fillet in Olive Oil, undrained; or any other brand of tuna packed in olive oil, undrained
                      Approximately 10-12 caper berries, roughly chopped (or 2 tablespoons regular capers, left whole)
                      Approximately 10-12 Kalamata olives, pitted & roughly chopped
                      1 medium fresh tomato, chopped; or the rough equivalent of halved cherry or grape tomatoes
                      Two large garlic cloves, peeled & chopped
                      Approximately ½ cup fresh Italian flat-leaf parsley, chopped
                      Juice from ½ a lemon
                      Splash of dry white Italian wine (like Pinot Grigio)
                      Approximately one teaspoon dried oregano
                      Extra-virgin olive oil
                      4 tablespoons of butter (or leftover seafood butter**)
                      Several dashes of crushed red pepper flakes
                      One or two handfuls of baby arugula

                      1# of cooked fettuccine or linquini to serve

                      Cook pasta according to package directions & drain.

                      While pasta is cooking, coat the bottom of a large skillet with extra-virgin olive oil & add butter to melt over medium heat. Add chopped garlic & sauté lightly for just a couple of minutes. Do not allow to brown (or – heaven forbid – burn! If garlic burns, start over again).

                      Add all remaining ingredients & stir occasionally – very gently – to heat through.

                      Serve over pasta.

                      ** “Seafood Butter” is the leftover dipping butter I save when my husband & I have steamed clams or lobster, etc., etc. I save & freeze it to use in recipes such as this, as well as for butter-poaching thick fish like cod, etc. While I’d never save dipping butter that was used communally by other people, hubby & I feel that we have the same “cooties”, so this has worked out quite well – lol!!

                      1. Throw it in some angel hair pasta with garlic and oil