This is a quick, garlicky kale, chard, or spinach recipe - your choice. Greens are great if cooked for just a couple minutes, so they retain a hint of structure and plenty of color and vibrancy. Serve as a side dish or any dozens of ways: Purée the sautéed greens and you can whisk or blend them into hummus, mashed potatoes, and dips. Or pile pureed greens on top of baked sweet potatoes. Chop the greens a bit finer (pre or post sauté), and add them to all sorts of soups and curries - you get color, flavor, and a nutritious boost. Stir a few beaten eggs into a skillet of sautéed kale, and you're on your way to a delicious omelette or frittata. Add white beans and tomatoes to sautéed greens for a warm salad or serve on top of rice, pasta, or quinoa.
2 tablespoons extra-virgin olive oil
fine grain sea salt
5 cloves of garlic, crushed and chopped
1/4 cup Parmesan cheese and/or almonds or pine nuts
crushed red pepper flakes
De-stem each leaf of chard or kale by grabbing the main stalk in one hand and strip the leaf from the stem all the way up with the other. Tear or cut the big leaves into bite-sized pieces. Rinse well.
Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple pinches of salt, a big pinch of crushed red pepper flakes, and garlic. Wait until the garlic browns, then add the greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their colour gets bright green, and they just barely start to collapse - two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Remove the pan from the heat, and add the Parmesan. For dairy-free, add toasted almonds or pine nuts instead. Add a bit of salt to taste if needed. Serve immediately if not sooner. Serves 2- 3.
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