At the local green market I found a beautiful bunch of broad-leaf arugula. I sautéed it with red onion and napa cabbage.The red onion provides sweetness and the cabbage provides crunch. Enter the slight bitterness and smooth texture of the arugula, and it makes a well-balanced and satisfying dish.
½ bunch arugula (about 3 cups, chopped)
7 napa cabbage leaves (about 3 cups, chopped)
¼ red onion
2 Tablespons sesame oil
pinch sea salt
2 teaspoons sumac (optional)
Wash the arugula and cabbage well by immersing each in cold water.
Cut the red onion into thin half-moon shapes and set aside.
Cut the arugula into strips about one-inch thick and set aside.
Cut the napa cabbage into thinner strips, about a half inch thick, and set aside.
Heat a medium to large stainless steel skillet for about 1 minute over medium heat. Pour the sesame oil in and heat that for another 30 seconds. Add the onion and sauté until it begins to wilt, sweat and the edges become very slightly brown. Add the sea salt. Add the napa cabbage and use cooking chopsticks to combine with the onion. Add the arugula, mixing it together with onion and cabbage;
when the arugula turns a deeper green and begins to wilt it is done. Remove from pan and place in individual bowls.
Sprinkle with sumac if desired.
©Nancy Wolfson-Moche 2013
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