As Ct suggested, I would saute itin olive oil with onions, garlic and a bit of bacon. However, before sauteing, I would blanch it first--this helps reduce bitterness.

Like the others, I would try sauteing it. Or, if you want it in a salad, blanch it for about 1 minute, then refresh in ice water and dry thoroughly.

I just harvested all of my "wild" arugula which was very bitter from the beginning. I hated to throw it away, it was so lovely - fresh and organic from my own garden! So I tried a few things and the one that worked was the combination of garlic, onion (saute them for a few minutes) then add the chopped up arugula and added a splash of rice wine vinegar (red or white wine vinegar would probably be fine too), salt & pepper, a touch of honey (I think this was the biggest helper in cutting the bitter taste) and some crushed red pepper. I sauteed for a few more minutes, then added a few pieces of fresh tomato and sauteed another few min. I couldn't believe I was eating the same arugula! I served this over/with some cauliflower mash and it was delish!! Hope this helps!!

LOL, melissav... we must've been typing at the same time!

You could use it in place of dandelion greens. I'm guessing it bolted, and typically I just yank it out of the garden at that point.

http://www.food52.com/recipes/11663_dandelion_greens_salad
http://www.food52.com/recipes/10435_ricotta_risotto_with_dandelion_greens_and_orange

Maybe try aagersi's dandelion salad recipe, substituting the arugula for the dandelion - http://www.food52.com/recipes/11663_dandelion_greens_salad.