Sautéed Greens (Verdi Saltati) for Luck
Sautéed greens are healthy, easy and wonderfully adaptable. They are an addition to our dinner table at least once a week. They can be mixed with pasta or white beans for a hearty vegetarian meal, served as a side dish or Dom’s favorite served in chicken broth with veal meatballs as Italian wedding soup. Served cold, they make a delicious summer salad, too.
Cooking greens, also known as “potherbs,” are leafy green vegetables which are among the most widely grown vegetables worldwide. The term “leafy greens” refers to vegetables like cabbage, endive, escarole, spinach, broccoli, rapini, collards, turnip greens, mustard greens, kale, Swiss chard and even dandelions. They are grown specifically for their leaves and stems, (though sometimes the stems are not edible.) Collards, which are considered to bring a year of good fortune if eaten on New Year’s Day, were cultivated and eaten by the ancient Greeks and Romans. They are the oldest leafy green within the cabbage family.
- ¼ cup extra-virgin olive oil
- 1 bunch leafy greens, blanched (see below)
- 3 cloves garlic, smashed
- ½ teaspoon crushed red pepper flakes
- Kosher salt, to taste
Blanching is a technique used to soften vegetables before their final preparation. All leafy greens (except spinach) benefit from being blanched prior to sautéing. For greens with thick stems or ribs, separate these from the leaves, and place them in boiling water and cook them for about 5 minutes. Add the leafy pieces and stir with a wooden spoon until the water returns to a boil. As soon as the greens are a bit limp, (but not soggy looking) which should take another 3-5 minutes, remove the greens to a dry towel and drain briefly.
Heat olive oil in a heavy pan or skillet over medium-high heat. Add parboiled greens (or spinach) and cook, turning occasionally for about 5 minutes until just starting to brown. Add minced garlic and crushed red pepper and took another 2-3 minutes. Sprinkle water (up to 2 tablespoons as needed to keep the greens from burning or sticking to the bottom of the pan. When the garlic looks golden and the greens are slightly browned, remove to serving plate and salt to taste. Sprinkle with mollica for added texture.
P. S. Best of luck and good fortune in 2011!!
Source: http://www.welike2cook.com/2011/01/sauteed-greens-verdi-saltati-for-luck.html
Anyone can join.
Anyone can contribute.
Anyone can become informed about their world.
"United We Stand" Click Here To Create Your Personal Citizen Journalist Account Today, Be Sure To Invite Your Friends.
Please Help Support BeforeitsNews by trying our Natural Health Products below!
Order by Phone at 888-809-8385 or online at https://mitocopper.com M - F 9am to 5pm EST
Order by Phone at 866-388-7003 or online at https://www.herbanomic.com M - F 9am to 5pm EST
Order by Phone at 866-388-7003 or online at https://www.herbanomics.com M - F 9am to 5pm EST
Humic & Fulvic Trace Minerals Complex - Nature's most important supplement! Vivid Dreams again!
HNEX HydroNano EXtracellular Water - Improve immune system health and reduce inflammation.
Ultimate Clinical Potency Curcumin - Natural pain relief, reduce inflammation and so much more.
MitoCopper - Bioavailable Copper destroys pathogens and gives you more energy. (See Blood Video)
Oxy Powder - Natural Colon Cleanser! Cleans out toxic buildup with oxygen!
Nascent Iodine - Promotes detoxification, mental focus and thyroid health.
Smart Meter Cover - Reduces Smart Meter radiation by 96%! (See Video).