Potato Arugula Stir Fry
Tender potatoes and peppery arugula come together to make potato arugula stir fry.
Summer is here, so there are all sorts of fresh greens available. Unlike mild spinach, peppery arugula is a bit strong to enjoy by itself. To get around this, you can make potato arugula stir fry, which is basically potatoes with a smattering of greens. Since the arugula density is low, you may want to make a simple tomato mushroom stir fry, stir fry cabbage, or peas on the side so that you're not just eating carbs. Alternatively, if you're opposed to green leafy things, you could leave out the arugula to make potato stir fry.
- 2 tablespoons of olive oil
- ½ teaspoon of Italian seasoning
- ½ teaspoon of salt
- ½ onion, diced
- 2 potatoes, diced
- ½ bag (7 ounces) of arugula
- Heat up 2 tablespoons of olive oil in a large pan.
- Add in the Italian seasoning. Stirring frequently, cook for 30-60 seconds until fragrant.
- Add in the onion. Stirring occasionally, cook for about 5 minutes until soft.
- Add in the potatoes. Stirring occasionally, cook for 15 minutes until soft. If the potatoes start to stick, you can add ½ cup of water.
- When the potatoes are tender, add in the arugula. Cook for about 1 minute until wilted.
- Add salt to taste.
- Serve immediately. Leftovers keep well in the fridge for a few days.
- Olive oil: Used for cooking the potato arugula stir fry. Any sort of oil (canola, vegetable, olive) works. You can use broth or water, but it won't be as good.
- Italian seasoning: Seasons the potato arugula stir fry. Using about 1/2 teaspoon of any spice would work well, and you can try cumin or curry powder.
- Salt: Seasons the potato arugula stir fry. I used 1/2 teaspoon of sea salt. If you're using table salt, you may want to use less.
- Onion: Adds sweetness and depth. Any color onion (red, white, yellow) is okay. Milder onions, such as spring onions or shallots, would also work. Can omit if you want plain potatoes.
- Potatoes: Required for potato arugula stir fry. Sweet potatoes or other starchy plants (yuca, plantains) would work well. You can substitute other hard vegetables, but that would change the nature of the dish.
- Arugula: Technically required for potato arugula stir fry. Adds peppery flavor and texture. Substituting other leafy greens would work. You can increase the quantity if you're using milder greens.
Step by Step Photos
Start by dicing the onion. The fastest way to do so involves making shallow horizontal cuts as shown above. This requires a bit of dexterity and practice, but I would strongly recommend learning this method.
Here's the diced onion. Depending on how cold your onion was and how sensitive your eyes are, you may be crying now. It'll be okay.
Let's also dice 2 potatoes. My potatoes were a bit green and sprouty, so I peeled them. If you leave them unpeeled, make sure to thoroughly scrub and wash the potatoes.
Here's what 2 potatoes look like after chopping. Note that there's much more potato than arugula. There's no step for arugula prep because I used pre-washed bagged arugula.
Now that all of the vegetables are chopped, we can start cooking. Heat up 2 tablespoons of olive oil in a large pan. Add in the Italian seasoning. Stirring frequently, cook for 30-60 seconds until fragrant.
Add in the onion. Stirring occasionally, cook for about 5 minutes until soft. The potatoes take a while to cook, so don't worry if the onions are still a bit crunchy.
Add in the potatoes. Stirring occasionally, cook for 15 minutes until soft. If the potatoes start to stick, you can add 1/2 cup of water. The water helps clear the browned parts stuck to the pan.
As you can see from the previous photos, my pan is not very good and results in a lot of cooking residue. To fix this, I ended up adding 1/2 cup of water and deglazing twice.
Make sure the potatoes are done before you add in the arugula. To test this, eat a few pieces of potatoes from various parts of the pan. If they're even a little crunchy, please continue cooking. Underdone potatoes are not that tasty.
When the potatoes are tender, add in the arugula. I used 1/2 a bag because arugula is a bit strong for my tastes. Cook for about 1 minute until wilted. Add salt to taste, and serve immediately. Leftovers keep well in the fridge for a few days.
Potato Arugula Stir Fry Nutrition
For the past few days, I've been eating a lot of potato arugula stir fry with stovetop butternut squash and pan poached eggs. You end up with 4 cups of cooked potatoes, and 1 cup is about a reasonable serving.
|Amount Per Serving|
% Daily Value
Total Fat 7.5g
Saturated Fat 1.1g
Trans Fat 0.0g
Total Carbohydrates 19.0g
Dietary Fiber 3.2g
Vitamin A 12%
Vitamin C 43%
Nutrition facts created using Food Parser
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