Italian-style arugula & tomato stir fry


Another concoction I stumbled upon while trying to pair together items I had in my fridge. Works well as a side dish, but can be eaten as a main course too. I like to pair this with a well-seasoned protein choice, like chicken or steak. Shrimp or scallops can be added to make this into a one-pan, seafood stir fry.


Yields about four side dish servings (two main dish servings).

  • 4 cups of arugula, rinsed and dried
  • 1 container grape tomatoes (8 ounces), halved
  • 1 cup onion (I prefer red onions for this as it adds a bit more of a bite)
  • 2 garlic cloves mashed (or 1/4 teaspoon garlic powder)
  • 1 tablespoon red wine vinegar
  • Lemon juice
  • Salt
  • Pepper
  • Basil (can be substituted for oregano)
  • Red pepper flakes (optional, if you want to add a bit of a kick)
  • Cooking spray or 1 tablespoon of olive oil


  • Heat olive oil or cooking spray in skillet over medium heat.
  • Add onion and cook until soft, about 5 minutes. Add garlic cloves (if substituting for garlic powder, skip this step, and add when other spices are called for in the recipe) and cook for one minute, until garlic is fragrant.
  • Add tomatoes, arugula, red wine vinegar, a dash of lemon juice, and spices to taste. Cook until arugula leaves are wilted, about 3-5 minutes, stirring occasionally.
  • Plate and enjoy!

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