Vegetables Recipe: Sauteed Greens
- 2 very large handfuls of spinach, tops cut off and discarded, stems and leaves chopped into large pieces
- 1 very large handful of sprouting broccoli, largely chopped
- 1 very large handful of beet greens, chopped (use beets in another recipe
- 3 tablespoons olive oil
- 3-4 cardamom pods, crushed
- 4 large garlic cloves, very thinly sliced (use a potato peeler)
- Sea salt and freshly ground pepper
- Juice of 1/2 lemon
- A handful of toasted peanuts
- #A Chinese recipe has inspired me to make this dish over and over again. A mixture of greens makes it a very appealing dish. I think springtime is the right time to try this recipe as all leafy green vegetables are in abundance. Sprouting broccoli hits the markets about this time. It mostly has leaves on a stalk with very tiny florets. Choose your combination of greens such as Swiss chard, spinach, beet greens or any other locally grown greens and leaves whatever you fancy. This easy to prepare recipe can be made fairly quickly and is definitely last minute fare.# Blanch greens in boiling salted water for only 3-4 minutes. Drain in colander.
- Meanwhile heat oil in a pan and add cardamom pods. Then stir fry garlic in oil until lightly colored.
- Drop in all of the greens and stir with two forks so oil coats all leaves evenly. Continue cooking only a short while until vegetables are heated through.
- Season with salt and pepper and drizzle lemon juice over vegetables. Scatter a handful of toasted peanuts over the vegetables.
- Serve immediately with grilled meats or fish. Leftovers taste just as good the next day.