Roasted Potato-Tomato Salad with Arugula

I always appreciate having a pre-washed, pre-pack bag (or tub) of greens at the ready. Of course the best flavors are those freshly picked that day, particularly arugula whose taste is far more peppery and pronounced fresh from the field.

But that’s not always convenient; certainly not in the season ahead. And trying to incorporate green leafy vegetables into daily dining can be challenging – how many servings are they recommending these days?

Certainly spinach, arugula and other greens are marvelous served uncooked in salads. But I also plop them into soups, pasta and grain dishes and use them as a “bed” under freshly grilled chicken or fish at random, adding a colorful splash and nutritional kick, stirring them into the dish, just after removing them from their heat source. The residual heat wilts the greens to perfection, as in the following recipe.