Heat a wok on the stove and sautée
the greens in a bit of olive oil until they start to wilt.
Not exact matches
Love taking fresh tomatoes basil
green onions and black beans and tossing them
in a little
bit of olive oil and balsamic, if you have peppers and other veggies throw them
in as well.
Later, the chilled vegetables can be quickly reheated — by sautéing
in a
bit of olive oil, for instance — without losing their
green.
Your Greek salad is very similar to my basic salad, I just add a
bit of the extra
green stuff and we often have it with grilled chicken breast that's been marinated
in olive oil, lemon juice, garlic and chilli.
Shrimp
in «made up sauce» which is some combination
of olive oil, butter, garlic, spicy things (fresh cayenne, chili garlic paste, sriracha), barbecue sauce or tonkatsu, herbs and sometimes
green onions and sometimes lemon juice or a teeny
bit of white wine.
Ingredients: 2 T
olive oil / 2 - 3 ripe tomatoes, cut into quarters / Handful
of green beans, cut into
bite - sized pieces / 5 - 6 small new potatoes, cut
in half or quarters / 4 oz.
1 tablespoon
olive oil 1 large red onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed
in cold water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250 ml apple juice 500 ml vegetable stock — I use Marigold bouillon 1/4 teaspoon turmeric 3 — 4 fennel bulbs, each cut into 8 wedges 1 kg unpadded weight
of fresh broad beans or 250g frozen 75g
green olives, pitted 500g cod fillet, cut into
bite sized chunks — not too small or the fish will fall apart when cooking Juice
of 1/2 lemon Black pepper Fennel fronds to garnish
Topping ideas: sliced
green onions, chopped chard stems and leaves that have been cooked for a minute or two
in a skillet with a
bit of olive oil and salt (see photo), chopped fresh chives, toasted walnuts
Tomatoe
Green pepper A little
bit of olive oil on top once its served
in the individual bowl
One
of my favorite quick ways to use beet
greens is simply sauteing them
in a
bit of olive oil with a generous amount
of chopped garlic and some crushed red pepper flakes.
I have just discovered kale and have fallen
in love with it... spinach may get jealous, but there's room for more than two deep
green leafies
in my life... that being said, this recipe looks very interesting and a good addition to a meatless day's menu, but... isn't the garlic a
bit bitter when it is added without a
bit of taming
in hot
olive oil?
But if the
greens are young and tender — arugula, or spinach, or very young kale — they won't be hard - cooked with garlic and a lot
of olive oil but briefly sautéed
in a small
bit of oil and sprinkled with sherry vinegar and turned onto plates for a warm salad.
I switched my original use
of butter lettuce to spinach and beet
greens for the purposes
of this blog post, mostly as I love beet
greens and I hate waste (the larger, more robust leaves from this bunch were eaten last night, sautéed
in olive oil with shallots, garlic and a little
bit of salt).
I was told to juice lemons and limes and apples, especially
green apples and to take Malic acid tablets (
green apples are highest
in malic acid) and maybe a tiny
bit of olive oil maybe a teaspoon but concentrate mostly on the lemons limes and apple juice.
To chime
in on the salad for breakfast thing - I regularly have mixed
greens with added radicchio, a little
bit of chopped ham, a french mustard vinaigrette (just salt, pepper,
olive oil, white wine vinegar and trader joe's dijon mustard) topped with two fried eggs for breakfast.
Toss sliced orange or grapefruit segments with dark leafy
greens, toasted almonds and a
bit of olive oil; the vitamin C
in the citrus fruit will help you absorb the iron
in the
greens and the nuts.