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Sautéed Fennel & Red Onion with Arugula

Scott Phillips

Servings: 4

If you can’t find baby arugula, larger leaves are fine. Just discard any large stems, tear the leaves into bite-size pieces, and be sure they’re washed well.


  • 2 cups loosely packed baby arugula
  • 2-1/2 Tbs. olive oil
  • 1 medium-large bulb fennel, cored and cut into 1/4-inch thick slices (to yield about 2 cups)
  • 1 cup 1/8- to 1/4-inch-thick half-moon slices red onion
  • Kosher salt and freshly ground black pepper
  • 1 large clove garlic, minced
  • 1/4 cup orange juice, preferably fresh
  • 4 kalamata olives, pitted and coarsely chopped

Nutritional Information

  • Calories (kcal) : 120
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 330
  • Carbohydrates (g): 8
  • Fiber (g): 2
  • Protein (g): 1


  • Scatter the arugula in a wide, shallow serving bowl. Heat a large (preferably 12- inch) skillet over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil and swirl to coat the pan. As soon as the oil is shimmering—but not smoking—add the fennel and onion in an even layer. Season with salt and pepper and let the vegetables cook undisturbed until they have begun to brown, about 2 minutes. Stir occasionally until the fennel and onion are tender and deep golden brown in places, about another 5 minutes. If the vegetables seem to be cooking too fast or the bottom of the pan is starting to burn, lower the heat to medium. (If using an electric stovetop, take the pan off the burner momentarily to let the pan cool.) Clear a space in the center of the pan and add the remaining 1/2 Tbs. oil and then the garlic. Let cook until the garlic is fragrant, about 30 seconds. Add the orange juice and stir to combine with the vegetables. Pour the mixture over the arugula and toss to combine and to wilt the arugula. Season to taste with salt and pepper, sprinkle with the chopped olives and and serve immediately.



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Reviews (3 reviews)

  • cdwilliams | 04/26/2021

    This was delicious and interesting! I added a few more olives which made it even more tasty. As a prior reviewer did, I cut the olive oil to about 1 TBS and used up some baby arugula that was a bit past its prime - it probably would have been even better if the arugula was in better condition.

  • joyfullady | 03/25/2013

    This is quite nice. Tasty!

  • skc921 | 09/23/2010

    I love this recipe. Arugula, fennel and red onion are ingredients I usually have around anyway. It's a great way to use arugula that's either not quite fresh enough for a salad or a little too bitter. I always use 1 Tbs of olive oil instead of 2 1/2, and it works just fine. The fennel and arugula flavors pair really well with salmon.

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