Crispy Lemon Pepper Arugula Recipe

Crispy Lemon Pepper Arugula

Serves 4

30 minutes or fewer

You may have heard of crispy kale—now try crispy arugula. The crunchy, oven-roasted leaves make great snacks, salad toppings, and garnishes for chilled soups.

4 oz. arugula leaves (6 cups)
2 Tbs. olive oil
2 tsp. lemon pepper seasoning

Preheat oven to 350°F. Toss together arugula, olive oil, and lemon pepper in large bowl until arugula is well-coated with oil. Spread in single layer on 2 large baking sheets. Bake 8 to 10 minutes, stirring occasionally with tongs, or until leaves are crispy and dark green. Season with salt, if desired, and cool on baking sheets before serving.

July/August 2011 p.77