Wilted Arugula and Mushroom

Serves 4

Gluten free, nut free, no added sugar, vegetarian, soy free

This stovetop side dish is a great substitution for classic green bean casserole or southern greens. The meaty mushroom pairs very well with zesty arugula, and a touch of lemon zest brings everything together.


  • 3 tablespoons salted butter
  • 5 ounces sliced mushrooms (preferably shiitake)
  • 1/2 tablespoon balsamic vinegar
  • 5 ounces arugula
  • 1 tablespoon lemon zest


Start by adding butter to a large saucepan over medium heat. As soon as the butter is melted, add the mushrooms and cook over medium heat until they begin to brown, about 4 minutes. Add balsamic vinegar and toss together for another minute. Lower heat, add arugula and lemon zest, then quickly mix everything together well. Arugula only takes 1 to 2 minutes to cook. When greens begin to wilt, remove from heat and serve.

Nutritional Analysis:
Calories: 100, Carbohydrates: 4g, Protein: 2g, Fat: 9g, Cholesterol: 25mg, Sodium: 15mg, Fiber: 2g