This is one of the recipes I got from the LC Cooking class taught by Kim Pottlitzer, Central Market Cooking School Chef in Houston, TX:

Sautéed Arugula with Mushrooms

3 cups cremini mushrooms (baby portabellas), sliced
1 cup shiitake mushrooms, sliced
2 tbsp olive oil, more as needed
1 tbsp butter, more as needed
4 lb. Arugula
3 shallots, minced
2 clove garlic, minced
Salt and pepper to taste

Heat olive oil and butter in a large sauté pan. Add mushrooms. Season with salt and pepper to taste. Sauté mushrooms until starting to brown on outside. Remove from pan and set aside.

If needed, add additional olive oil and butter to coat pan. Sauté shallots and garlic until aromatic. Add arugula in batches until all is wilted.

Remove arugula and toss with mushrooms. Season with salt and pepper to taste. Serves 12.

Nutritional Info:
Carbs per serving: 1g

194/178.5/125 (5'4)

And I'm gonna make it this time!