Sautéed Peppers and Arugula

I often sauté Padrón peppers as a quick side dish, but tonight I used a bunch of sweet peppers that I found at my neighborhood farmers’ market. Sweet peppers rank high on the Environmental Working Group’s Pesticides in Produce List, meaning high levels of pesticide residues are commonly found on them. Definitely good to choose organic!


Small whole peppers, stems slightly trimmed
Garlic clove
Extra-virgin olive oil
Coarse sea salt
Freshly ground black pepper

  1. Heat olive oil in large heavy skillet over medium-high heat.
  2. Add the peppers and garlic glove. Sauté for several minutes, stirring often, until the skin of the peppers begins to blister.
  3. Remove from heat and add in the arugula. Stir until the arugula begins to wilt, about 1 minute.
  4. Place in a serving bowl and sprinkle with coarse sea salt and freshly ground black pepper to taste. Serve warm.