Arugula with Corn and Grape Tomatoes
- 2 teaspoons olive oil
- 4 cups Arugula (about 5 ounces, finely sliced)
- 1 cup grape tomatoes, halved
- 1 teaspoon coarse salt
- 1⁄4 teaspoon fresh ground pepper
- 10 oz. corn kernels
In a large saucepan, heat 2 teaspoons olive oil over medium-high heat. Add corn. Cook until warmed through and corn is cooked, 10 to 12 minutes. Add 4 cups arugula (about 5 ounces), finely sliced. Cook until wilted, 1 to 2 minutes. Stir in 1 cup grape tomatoes, halved; cook until softened, 1 to 2 minutes.