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Put cup (60 mL) of chicken broth (you may choose a reduced-sodium variety, if desired), teaspoon (0.5 mL) of onion powder, teaspoon (0.5 mL) of garlic powder, and a dash of pepper into a frying pan. Stir to combine, and heat the mixture until it boils. Mix in 5 ounces (150 g) of washed and trimmed fresh arugula. Make sure the arugula is evenly coated in the broth and spice mixture by using tongs to toss the greens in the liquid. Keep the pan on the burner for another minute or two to allow the arugula leaves to wilt. If needed, add another splash of chicken broth to keep the arugula wet. Stir the mixture occasionally. All you need to do now is turn off your burner, remove the pan from heat, and serve the arugula. You can have it as a side dish with a meal, put it on mashed potatoes, or use it as a salad topping.
Heat chicken broth and spices on the stovetop. Add arugula to the pan. Stir occasionally and let it wilt. Remove the pan from heat and serve the dish.