SAUTÉED ARUGULA WITH ROASTED ONIONS & POTATOES — A QUICK RESCUE FOR WILTING GREENS

When your arugula looks tired and droopy in the fridge, this simple sauté revives it beautifully, combining it with sweet roasted onions and creamy sheep cheese for a warm, comforting dish.

🕒 Prep Time: 10 min

🍳 Cook Time: 30 min
🍽️ Yields: 4 servings
🔥 Calories: 280 cal / serving

Ingredients

4 medium potatoes
70 g roasted onions
2 generous handfuls young arugula (rucola)
50 g sheep’s cheese (telemea), crumbled
2 tbsp olive oil
Oregano, chili flakes, black pepper (to taste)

Instructions

Preheat oven to 180°C (350°F). Wash potatoes and bake until a fork slides in easily (about 30 minutes).
Meanwhile, heat olive oil in a pan. Add roasted onions, oregano, chili flakes, and black pepper for a flavorful kick.
Add arugula in two batches, stirring quickly after each until it wilts down just slightly.
Remove pan from heat, stir in most of the crumbled telemea cheese (reserve some for garnish). The heat will soften the cheese, making the mixture creamy.
When potatoes are done, cut them lengthwise and stuff generously with the sautéed arugula and onion mixture. Sprinkle with remaining cheese.
Serve immediately. Reheats well in oven or microwave.

🍽️ Serving Suggestions

Serve this as a hearty side dish alongside grilled meats or fish. It also works well as a vegetarian main paired with a crisp green salad and crusty bread.

📝 Final Thoughts

This quick sauté transforms wilting arugula into a luscious, flavorful filling that pairs perfectly with soft roasted potatoes. The combination of sweet roasted onions and tangy sheep cheese elevates this simple rescue dish into a satisfying meal any day of the week.