Updated: May 1, 2012 3:50PM

MAKES 4 SERVINGS

10 ounces arugula

1/2 cup milk

1/2 cup cream

¼ stick unsalted butter

1/2 small onion, thinly sliced

¼ cup Parmesan cheese

Salt and pepper

Bring large pot of salted water to boil. Cook arugula in two batches, stirring constantly, until wilted, 1 to 2 minutes. Drain in colander, then rinse with cold water to cool. Squeeze out as much excess water as possible; chop arugula into thin slices.

In small saucepan, combine milk and cream over medium heat. Melt butter in a separate saucepan over medium heat and cook onion until translucent, about 5 minutes.

Add milk mixture in steady stream, whisking to combine, then add cheese. Simmer 3 to 4 minutes to thicken, then add arugula. Season with salt and pepper to taste.

Katherine Sacks

Nutrition facts per serving: 225 calories, 20 g fat, 12 g saturated fat, 64 mg cholesterol, 8 g carbohydrates, 5 g sugars, 6 g protein, 196 mg sodium, 2 g fiber

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