Recipe from Martha Stewart

Nigel loved a good steak, particularly a filet mignon.  He didn’t need a lot of meat, it wasn’t about quantity, it was about quality.  His favorite dinner was steak, potato and creamed spinach, but in recent years, if we didn’t have spinach in the house, I discovered how delicious wilted arugula is with a steak and all the pan juices served right on top of it.  As we have arugula in the box this week it brought back this memory. Whether you enjoy a good steak (and a good red to go with it) or maybe some chicken or fish, or vegetarian option, try a little wilted arugula as a side, it is simply delicious.

8 oz Arugula, rinsed and drained well

1 TB Balsamic Vinegar

1/4 tsp coarse Salt

Freshly ground Pepper

Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.