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.

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