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Wilted Arugula with Balsamic Vinegar

This single-serve Wilted Arugula with Balsamic Vinegar dish is quick, easy and flavorful - perfect for a light lunch.
Course: Sides
Servings: 1
Author: Kristi


  • 1/8 to 1/4 cup pinenuts toasted
  • 2 teaspoons sesame oil
  • 4-6 garlic cloves coarsely chopped
  • 4 cups arugula
  • 1 tablespoon balsamic vinegar
  • parmesan cheese shaved (optional)


  • Heat skillet until hot. Add pine nuts, and toast until just golden brown. Remove from skillet and set aside.
  • Add 2 teaspoons sesame oil to the same skillet. Add garlic cloves and cook on medium to medium-high heat until fragrant, approximately 1 minute.
  • Add arugula and stir well, making sure arugula gets coated with oil. Just before arugula is wilted, add pine nuts, mixing them throughout. Remove from heat. Place on plate, drizzle with balsamic vinegar and top with shaved parmesan.


The pine nuts brown very quickly. Watch them closely and immediately remove then from pan, or they will continue to cook and quickly become over-done.
If you use shaved parmesan cheese - you will not need salt - the parmesan provides the necessary salt.