Twice Baked Sweet Potatoes and Wilted Arugula with Fennel

Tonight for dinner the menu was Twice Baked Sweet Potatoes, Wilted Arugula with Fennel (my own adaptation) and broiled steak with Tastefully Simple's Ultimate Steak Seasoning.  

The Twice Baked Sweet Potatoes came from the Food Network.  You can find that recipe here. I followed it exactly.  My family really liked it. It is a keeper.  

The wilted arugula and fennel is my own combination based on a recipe from Martha Stewart. The original recipe is here.  Mine is below.  

Wilted Arugula and Fennel

1 Tbsp grapeseed oil  (I like it because it handles heat better than olive oil)

1 garlic clove

1 frond and the portion of bulb it is attached to of fennel 

1 smallish bunch of arugula, washed and dried and chopped

2 Tbsp balsamic Vinegar

salt and pepper to taste. 

Heat the oil in a skillet over medium heat. Dice the garlic clove and add to the oil. Sautee until the garlic just begins to turn color. Add chopped frond and portion of bulb of fennel. Sautee with the garlic about 3 minutes. Add chopped arugula and sautee for about 2 minutes. Sprinkle the balsamic vinegar over the mixture and sautee a few minutes longer until most of the vinegar is absorbed.  Add salt and pepper to taste. 

I like the addition of the fennel. The licorice like flavor of the fennel really blends well with the peppery flavor of the arugula. I could see adding some tomatoes to it to give it a splash of color, just before the balsamic vinegar. 

My family liked it too. This was a keeper as well. :) 

Now its your turn. Enjoy.