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TMCNet:  BRIEF: What's for Dinner: Wilted Arugula with Pine Nuts and Lemon

[June 20, 2012]

BRIEF: What's for Dinner: Wilted Arugula with Pine Nuts and Lemon

Jun 20, 2012 (Pittsburgh Post-Gazette - McClatchy-Tribune Information Services via COMTEX) -- PG tested Bright and peppery, arugula -- also known as rocket or rucola -- is a staple in Italian cooking. Often tossed into salads, the leafy green also makes a terrific side dish when sauteed in olive oil. This recipe is as easy as it is fresh and fast -- just be sure to rinse the leaves thoroughly, as they tend to hang onto a lot of grit. Stir any leftovers into cooked pasta or scrambled eggs.

--6 tablespoons extra-virgin olive oil --1/4 cup pine nuts --Grated zest of 4 lemons --2 jalapeno peppers, cored, seeded and thinly sliced --10 ounces baby arugula, trimmed --2 tablespoons freshly grated Pecorino Heat oil in a 14-inch skillet over medium heat. Add pine nuts and toast until golden brown, 2 to 3 minutes. Add lemon zest and jalapenos, and cook for 1 minute. Add arugula and stir until just wilted, about 30 seconds. Remove from heat and toss with grated cheese. Place on a warmed platter and serve.

Makes 8 to 10 side servings.

-- "Molto Batali: Simple Family Meals From My Home to Yours" by Mario Batali (Ecco, 2011, $29.99) ___ (c)2012 the Pittsburgh Post-Gazette Visit the Pittsburgh Post-Gazette at www.post-gazette.com Distributed by MCT Information Services

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