Begin by gathering all your ingredients. Make sure your arugula is washed and dried, as excess moisture can cause the dish to steam rather than sauté.
In a large non-stick skillet, heat the butter and olive oil over medium heat. Wait until the butter melts completely and starts to foam slightly. This will give it a rich flavor.
Add the minced garlic to the pan and sauté for about 30 seconds, until fragrant but not browned. Stir it gently; you want to infuse the oil, not burn the garlic.
Next, add the prepared arugula to the skillet. Toss it around in the butter and oil mixture so it gets nicely coated. You'll notice the leaves starting to wilt almost immediately.
Season with salt and pepper. As the arugula cooks, it will shrink down significantly, so don’t worry if it looks like too much at first!
Continue cooking for 2 to 3 minutes, tossing occasionally, until the arugula is wilted and tender. Watch for a vibrant green color and a soft yet still slightly crunchy texture.
Once ready, remove the skillet from heat and serve immediately. Enjoy the warm, flavorful Sautéed Arugula right away!
