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Revolution System

Breakfast Wilted Arugula

wilted-arugula

SERVES ONE (360 Calories)

  • 1 T extra-virgin coconut oil
  • 1 large garlic cloves, thinly sliced
  • 2 cups baby arugula, rinsed and drained well
  • 1 T balsamic vinegar, aged
  • 1/3 cup white beans (canned), rinsed, drained (not pictured)
  • 1/4 cup cooked quinoa (not pictured)
  • 1/8 tsp coarse salt
  • Freshly ground pepper
  • Squeeze of Lemon

 INSTRUCTIONS

Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Stir in white beans and cooked quinoa and add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper and a squeeze of lemon. Serve immediately.