Wilted Arugula and Portobello Mushrooms

Ingredients

• 1 tablespoon olive oil
• 0.5 small onion, chopped
• 2 cloves garlic, minced
• 1 portobello mushroom cap, chopped
• 0.125 teaspoon crushed red pepper flakes, or to taste
• 0.25 cup dry sherry
• 0.25 cup chicken broth
• 4 cups arugula leaves
• 0.125 teaspoon ground black pepper

Steps

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Stir in chopped mushroom and pepper flakes; cook until mushroom is coated with oil and begins to soften.
2. Add sherry and chicken broth; simmer until liquids reduce by half. Add arugula; cook until wilted, about 1 minute. Season with black pepper. Serve immediately.