Step 1

Heat 1 tablespoon of the olive oil over medium heat. Add the red bell peppers, sauté for 7 to 10 minutes, until they begin to soften and turn brown.

Step 2

Add the minced garlic to the skillet, and sauté for another minute.

Step 3

Gradually stir in the arugula, and cook until the arugula begins to wilt, about 3 minutes. Add salt to taste and pinch of red pepper flakes if using. Stir in the balsamic vinegar if using.

Step 4

immediately, or cover and keep warm on very low heat until the rest of the meal is ready.