Baked Potato with Sautéed Arugula

Step 1: Preheat the oven to 400°F (200°C). Using a fork, pierce the potato in several spots to allow steam to escape during baking. Rub the potato with olive oil and sprinkle it with kosher salt.
Step 2: Place the prepared potato directly on a baking sheet or oven rack. Bake for 40 to 50 minutes, depending on the size of the potato, or until it is fork-tender.
Step 3: Once baked, carefully slice the top of the potato open. Sprinkle with salt and freshly ground black pepper. Lightly mash the interior with a fork to fluff and season the insides.
Step 4: While the potato rests, heat the butter in a small skillet over medium heat. Add the crushed garlic clove and sauté for about 1 minute, just until the garlic becomes fragrant.
Step 5: Add the arugula to the skillet, season with a pinch of salt, and stir constantly until the greens are wilted, approximately 30 seconds. Remove from heat and discard the garlic clove.
Step 6: Spoon the warm, sautéed arugula over the baked potato and finish with a generous amount of freshly grated parmesan cheese.