A little experiment started with some garlic and kalamata olive oil, Himalayan rock salt and a little chicken stock. As the arugula shriveled, the calling for trying a creamed version was calling. A little butter and some flower, a bit of avocado oil and citrus to balance the flavors and the mighty 2 pounder wilted harmoniously into a very tasty surprise.:
Firecracker chicken, sauteed with rich Tuscan olive oil, fire peppers and green onions, balsamic glazed for a semi sweet tang to the fire, went remarkably well with the punchy creamed arugula.
- Posted using mobile cam.. Eating and blogging on the go, excuse spelling mistakes :)
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