Ingredients
14 cup reduced-sodium chicken broth
5 ounces fresh arugula, washed and trimmed
1 12 teaspoons sesame oil
14 cup onion, chopped or sliced
1 teaspoon fresh minced garlic
Method
Sources
📖
Recipe1M+
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Versatile 8-qt stock pot — everyday soups, pasta, blanching
Fine oil mist for grilling, baking, salad — control without aerosol
Dark roasted sesame — intense nutty finish for Korean and Chinese dishes
Clip-on frying thermometer — monitor oil temp without holding
Gold-standard toasted sesame oil — nutty finishing for Asian dishes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Fine oil mist for grilling, baking, salad — control without aerosol
Dark roasted sesame — intense nutty finish for Korean and Chinese dishes
Clip-on frying thermometer — monitor oil temp without holding
Gold-standard toasted sesame oil — nutty finishing for Asian dishes
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in frying pan, heat chicken broth and spices to boiling. after bringing to a boil, add the arugula, tossing gently to cover all with the broth. let sit for a minute or two, stirring occasionally, until all leaves are wilted. (additional broth may be needed to keep moist. ). i found this to be a great salad topping, or fantastic on top of lumpy mashed potatoes. **for those who want a more flavor-rich side, try the following:. add 1 1/2 teaspoons sesame oil to the pan first; heat oil and cook 1/4 cup chopped (or sliced) onion and 1 teaspoons minced garlic until onions are tender. then proceed with the broth, arugula and spices. i hope this is satisfying! :).