Reviewed: Nov. 5, 2011

I had some baby arugula and baby spinach on their last legs and since greens wilt down so much when cooked this recipe made quick use of both. Other than adding the baby spinach and omitting the red pepper flakes I made no other changes. The addition of the portobello mushrooms, sherry and chicken broth contributed great flavor, resulting in a particularly special simple vegetable side dish.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Sep. 14, 2010

This recipe wasn't bad. It was good. Though I love arugula like crazy, not so sure if I love it as much cooked. I think I would have like it more if it were spinach instead, but of course this is a personal preference and not a reflection on cooked arugula.

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Reviewer:

FANTASKMANJAR

Cooking Level: Expert

Reviewed: Jun. 8, 2010

Very tasty! Normally, I soften onions several minutes prior to adding garlic which I would recommend for this recipe as well. I topped this with goat cheese and ate it over penne pasta. Yum but also just as tasty on its own!

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