Wilted Arugula with Beans

Wilted Winter Greens with Beans

Eat more greens and love them. Arugula prepared with a quick, easy, healthy Mediterranean-style presentation makes eating right a pleasure. Greens can be good.

Terrifically Tasty Greens

A snappy sauté transforms arugula greens into a warm savory nosh. Nutty Marconia almonds and pine nuts add a chewy texture. Chickpeas boast a bean-based heft that’s almost meaty.

While some protein or pasta could go along side, wilted winter greens with beans stand on their own. This vegan vegetable-bean—nut combo is substantive without embellishment.

Nice Leaves Only Please

To heighten flavor and avoid any bitterness, use the freshest greens available. Buy and cook your arugula on the same day if possible. Inspect the arugula carefully and discard any wilted or discolored leaves. If a leaf appears bad, toss it. A dish with a few ingredients can’t afford any bad apple taste.

Eat It All

Only cook enough for the meal at hand and serve wilted arugula greens with beans promptly. Cooked greens do not age well. This is a dish to eat and enjoy fresh.


Wilted Winter Greens with Beans



2 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon white wine
½ cup canned chickpeas, drained
4 cups arugula leaves, washed, dried and picked over
¼ cup Marcona almonds
2 tablespoons pine nuts
Salt and freshly ground pepper to taste
Drizzle of balsamic vinegar


Place olive oil in a large heavy frying pan over low heat. Blend in garlic and cook for about one minute; do not let garlic turn brown or a strong bitterness will over power the dish. Quickly stir in white wine to soften garlic and prevent browning. Toss in chickpeas to coat with liquid. Carefully, blend in greens. Stir occasionally until arugula is cooked, about two minutes. Add Marcona almonds, pine nuts, salt and pepper. Place on a serving dish a drizzle with balsamic vinegar.



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