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Sauteed Arugula with “Chicken”

I decided to use Smartlife’s vegetarian chicken-styled cutlets with some fresh arugula I bought at the store. I figured the relatively bland but chewy cutlets would pair well with the pungent flavors of arugula. Originally, I was planning on doing a raw salad, but then wanting switch it up a bit, I changed my mind and tried sauteeing the arugula. With a comparable bitter nature, I prepared it as I would broccoli rabe—simple with a little garlic, olive oil, lemon, and red pepper flakes. The finished product actually reminded me a lot of broccoli rabe, resulting in tender leaves that paired perfectly with the chewiness of the “chicken.” I’d like to call it an avant-garde version of one those ubqiuitous salads top with sliced grilled chicken. Psh, right.

Sauteed Arugula with “Chicken”

(Serves 2)

-1 Tbsp. extra virgin olive oil
-2 cloves garlic, minced
-6 oz. arugula
-1 lemon wedge
-Red chili pepper flakes, pinch
-Salt and pepper, to taste
-2 Lightlife Smart Cutlets

Saute Smart Cutlets according to package.

Meanwhile, brown garlic in olive oil. Add arugula and saute until tender, 4-5 minutes. Season with salt and pepper. Top with a sprinkle of red pepper flakes and a squeeze of lemon.

Slice cutlets and serve atop arugula.