Prep time: 5 minutes
Total time: 10 minutes
2 tablespoons olive oil
3 ½ ounces shishito peppers
2 green onions, halved crosswise
1 handful arugula
kosher salt, to taste
- Heat the oil in a 12-inch skillet over high. Add in the peppers and onions and cook until the peppers are blistered, about 3 minutes.
- Toss in the arugula and salt and serve immediately.
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