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.
Put them in a roasting tray,
sprinkle with the sherry vinegar and season.
Not exact matches
Heavenly mushroom
sherry sauce baked over Swiss cheese topped chicken breasts...
sprinkled with buttery croutons.
The salad was tossed in a
sherry vinaigrette and finished
with a generous
sprinkling of walnuts.
Serve, drizzling each bowl
with olive oil, a few
sprinkles of
sherry vinegar, extra cracked black pepper, and chives.
Drizzle
with a little more olive oil,
sprinkle with a little more salt and splash
with a bit of
sherry vinegar.