Coat a large pot with cooking spray and place over medium-high heat; heat oil until shimmering. Add spinach and arugula; cook until just wilted, turning greens over with tongs from the bottom of the pot to the top, about 1 to 3 minutes. Sprinkle with salt, pepper, sugar and vinegar; stir and heat through, about 30 seconds. Yields about 1/2 cup per serving.
Serving
Suggestions
Any combination of leafy greens will work- beet greens, Swiss chard, kale, collards, mustard greens, etc.
Originally Submitted
1/21/2012
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