Arugula: The Versatile Green

Fall is here and the farmers market is slowly bringing in hearty favorites like apples and squash. This week, I’m sharing with you my all-time fall favorite green … er, herb.

Arugula is known for being a “higher-end” green (remember that whole debacle with Obama, Whole Foods and arugula?). It’s true that it’s an herb (ask ) but it’s so delicious and its leaves are big and sturdy enough to use in place of greens. And it’s not “weedy” as other greens tend to be, like chicory. It’s more like a lettuce, which means easier to feed to the kids and the picky spouse.

Sometimes called rocket, arugula has a strong, peppery flavor. Certain varieties tend to be bitter—“there’s nothing worse than bad arugula” according to Mary Hillebrecht—but ’ arugula is full of flavor and zest. Laura Maciel says it holds up well and can be used to feature a main course.

“I use it as a bed,” Maciel said. “I put tuna salad on top with chunks of tomato. No one better disturb me while I’m eating it.”

The arugula grown at Maciel farms is , so expect some holes in the leaves and fresh flavor. It sells for $2 per bunch.

Arugula is great for adding to your own favorite mixed greens, but I encourage you to use it in all types of cooking. Maciel uses it “in everything” as it “kicks it up a notch.” Here are some of my favorite ways to use arugula. Can you tell I’m obsessed with this stuff?

Warm Potato Arugula Salad

• Roast cubed potatoes in some extra virgin olive oil (EVOO) and salt and pepper, then toss with arugula, sliced sweet onions, blue cheese and a mustard vinaigrette. You’ll get a mix of textures and flavors from across the board.

Simple Arugula Salad

• For the purists out there, toss arugula with EVOO, salt, pepper and lemon juice and enjoy as a side salad.

Sautéed Arugula and Steak

• Maciel suggested this idea to me and I ran with it. Throw 2-3 peeled and smashed garlic cloves into a pan with two tablespoons of EVOO. Heat over medium heat until the garlic is browned, throw in the arugula, salt it and cook it down for about 4 minutes. Serve on top of or beside your favorite steak.

Arugula Caprese

• , who? Lay out arugula leaves and layer tomatoes and buffalo mozzarella on top. Salt and pepper it, then roll to make a log. Drizzel with EVOO and some balsamic vinegar and serve as an appetizer.

Wilted Arugula and Tortellini

• Say sayonara to spinach and use arugula instead. Cook some refrigerated tortellini according to the package and arrange a bunch of arugula in a strainer. When the tortellini is done, strain over the arugula in the strainer, causing the leaves to wilt. Empty the pasta and greens into a bowl and toss with EVOO and some fresh Parmesan and black pepper. Finish it off with some lemon zest.

Arugula Pesto

• Change up your recipe by adding arugula instead of basil. In a food processor, add four cups of arugula, a couple cloves of garlic, salt and pepper, two tablespoons of toasted pine nuts and a cup of EVOO. Add a half of cup of Parmesan at the end, blending just until mixed.

Arugula and Fruit Salads

• Arugula’s peppery bite is a great contrast to sweet fruit. Try making a salad with all arugula and pears, , apples, slices or craisins.