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Do you cook arugula?

I love it raw but recently used it in a frittata and did not care for it cooked, at least in that application. I am curious if anyone enjoys it cooked?

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  1. Its nice wilted in olive oil and garlic.

    1. I put it on pizzas and throw it into sautes for vegetables that get tossed with pasta, To cook it like you would spinach, you really need the tough/older/wild arugula. We used to use the plants that had bolted when we were growing arugula.

      1. I add it to pasta while cooking (near the end -1 or 2 min) and I also do that with spinach and broccoli. I often prefer it blanched first like this and then drain completely and cook a little in whatever I am using to sauce the pasta - probably depends on how mature the arugula is. I have had some good arugula wilted and some not.

        1. I love it raw and cooked. I usually wilt with olive oil and garlic, some vinegar or bacon is also delicious too. A recent favorite was sauteed with Maitake mushrooms, pancetta, and garlic.

          Cooked or raw arugula pesto is also delicious!

          5 Replies
          1. re: fldhkybnva

            Then I shall give it another try. I planted too much just for salads.

            1. re: MrsJonesey

              whiz your bounty in the food pro with some olive oil. divide into 1-2 tablespoon portions, wrap in plastic wrap, put the little packets in a ziploc to freeze. use them over the winter as "pesto" over pasta or in soups or over chicken.

                1. re: Isolda

                  I agree, great pesto. I've added cashews and it was fantastic.

                  1. re: fldhkybnva

                    i like freezing excess herbs just with oil. this way it's more versatile later on.

          2. I have found that cooked it can become bitter, especially the older full leaved arugala.
            I
            My favorite way to eat it is to buy the "baby arugala" which is very delicate yet spicy and i put a big handful in the bottom of a bowl and pour my hot soup ontop. The arugala wilts a bit but doesnt "cook" or become bitter.