The Literate Chef

Archive for the ‘Vegetables’ Category

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Marinated Roasted Tomatoes

In Appetizers, Pasta, Recipes, Vegetables on October 14, 2012 at 10:35 AM

                                                           

Roasted Tomatoes Marinating in a 1 quart Mason Jar

       (Makes about 1 quart: 15 minutes preparation, 1 hour roasting, 2 weeks marinating)
Ingredients:

12 ripe plum tomatoes, about 3 lbs.
Extra Virgin Olive Oil for drizzling and for marinating
Sea Salt or Kosher Salt, about 2 tsps.
1 small head of garlic, about 10 cloves sliced thin
1 cup fresh basil, chopped
2 tbsp. fresh oregano, chopped

Special Needs: Parchment Paper and a 1 quart Mason Jar

Procedure:

1.    Pre-heat oven to 450 degrees and line a baking sheet with parchment paper.
2.    Slice off and discard the stem ends of the tomatoes. Cut the tomatoes in half, lengthwise.
3.    Arrange the tomato halves on the parchment paper, skin side down and drizzle each lightly with olive oil. Sprinkle Sea Salt or Kosher Salt over each half.

Roasting the Tomatoes: Second Step-Skin side up

4.    Place baking sheet on top rack of the oven and roast for 30 minutes.
5.    Turn each tomato over and roast, skin side up, for an additional 30 minutes.
6.    Remove tomatoes and any liquid to a large bowl, add the garlic, and let cool.
7.    Add the basil and oregano, mix well, transfer to a 1 quart jar and cover with about ½ inch of olive oil, stir well. The olive oil will tend to disperse throughout the jar, so make sure there is always about ½ inch on the top.
8.    Cover tightly and let marinate at room temperature overnight, then refrigerate.
9.    Let marinate in the refrigerator for 2 weeks or more. Stir every few days, taking care to always leave about ½ inch of olive oil on the top, as a protective layer.

Serve at room temperature as an appetizer on Italian bread toasts,

Served as an appetizer on Italian Toasts

or serve at room temperature over spaghetti or angel hair pasta.

Marinated Roasted Tomatoes served over Pasta

Please see: Discoveries at The Shore

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Melanzane Parmigiana alla Dorothea (Grandma’s Baked Eggplant Parmesan)

In Recipes, Vegetables on August 5, 2012 at 12:30 PM

Melanzane Parmigiana

Ingredients:

2 & ½ lbs. small Italian Eggplants, about 4
1 & ¾ lbs. fresh unsalted Mozzarella, sliced
6 hard-boiled eggs, sliced
2 25oz. (wt.) jars of Silver Palate San Marzano Marinara Sauce
Extra Virgin Olive Oil
Kosher Salt
6 cloves garlic, sliced
1 tbsp. chopped fresh oregano
2 tbsp. chopped fresh basil
¼ cup freshly grated Parmigiano-Reggiano
A roll of paper towels

Preparation:

A day in advance
1.    Rinse, dry and slice the eggplants in half horizontally, in order to work with a flat surface. Slice each half lengthwise again, as thinly as possible, about 1/8 of an inch thick. Discard the two outermost (top) slices, which are all skin.
2.    Stand a colander in a wide shallow bowl and layer the sliced eggplant in it, sprinkling kosher salt on each layer. Place a paper towel over the last layer and place a heavy weight on top. Leave to stand overnight. (This process removes most of the liquid from the eggplant, thereby making it easier to fry and use less oil.)

The next day
3.    Remove eggplant slices from the colander and layer on paper towels to absorb remaining liquid.
4.    In the meantime prepare the sauce: add 4 tbsp. of olive oil to a 3 qt. pot. Add the garlic and sauté until translucent, stir in the oregano and add the Marinara Sauce. Heat on high for 5  minutes, and add the basil at the end.

Frying the Eggplant

5.    Heat 2 tbsps. of oil in a large non-stick pan. In small batches, being careful to not overcrowd the pan, add the eggplant slices and sauté on medium heat, turning frequently for several minutes, until a light golden brown on both sides. Place cooked eggplant on paper towels to absorb any excess oil. Continue until all of the eggplant is fried, adding more olive oil tom the pan, as necessary.

What it should look like when fried

6.    Pre-heat oven to 350 degrees.
7.    In a 9.5 by 13 inch non-reactive baking dish, spread two ladles of sauce on the bottom. Add a layer of eggplant; next, layer half of the sliced hard-boiled eggs, and then top with 1/3 of the mozzarella.
8.    Repeat step 7, sauce, eggplant, egg, and mozzarella. At this point all of the eggplant and hard-boiled egg should be used.
9.    Spread sauce over it again, sprinkle with Parmigiano-Reggiano and top with remaining mozzarella.
10.    Place pan in oven and bake at 350 degrees for 45 minutes.
11.    Remove and let cool to room temperature. Refrigerate and serve cold with a loaf of crusty Italian bread. Mangia!

Please see You Can Take it With You

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Pickled Beets

In Recipes, Vegetables on March 31, 2012 at 10:38 AM

Pickled Beets

By Betty:

Ingredients:

7 Medium size beets
Water to cover the beets
Pickling Marinade*

Preparation Step I (cooking the beets):

  1. Remove stems and roots from the beets and place in a large pot with water to cover.
  2. Cook beets for 2 hours on medium heat. Beets are done when a fork is easily inserted into the beet.
  3. Remove beets from cooking water with a slotted spoon, chill under cold water and remove skins.
  4. Reserve 1 cup of the cooking water for the marinade.
  5. Slice beets into 1/4 inch thick slices and set aside.

Preparation Step II – (making the pickling marinade).

*Ingredients for pickling marinade:

1 cup cider vinegar
1 cup beet  liquid reserved from Step I
½ cup sugar
pinch of mustard seeds
10 whole cloves
16 black peppercorns

  1. In a small saucepan combine the above ingredients and bring to a boil.
  2. Reduce heat and simmer for 3 minutes until sugar is dissolved.
  3. Pour marinade over sliced beets and refrigerate overnight.
  4. Before serving, strain the marinade through a fine sieve and pour the strained liquid over the beets.

Serve as side dish.

Please see: The Maturing Palate

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Aunt Emma’s Sautéed Mushrooms

In Recipes, Vegetables on March 20, 2012 at 1:16 PM

Aunt Emma's Sautéed Mushrooms

Ingredients:

1 lb. Cremini mushrooms, sliced
1/3 cup Extra Virgin Olive Oil
1 tsp. finely minced garlic
¼ cup chopped, fresh Italian (flat leaf) parsley
Kosher salt to taste

Preparation:

1.    Heat the olive oil on high heat in a 12 inch, non-stick sauté pan.
2.    Add the garlic, stir well and reduce heat to medium.
3.    Add the mushrooms and sauté for 12 to 15 minutes, until they give off and then absorb their liquid.
4.    Add the parsley and salt, stir well, and cook for another minute of two.
5.    Remove the sautéed mushrooms to a serving bowl with a slotted spoon and serve immediately.

Please see Anndemma

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Vegetable Stir-Fry

In Vegetables, Vegetarian Meals on January 13, 2012 at 11:48 AM

Vegetable Stir-Fry

(40 minutes preparation, 10 minutes active cooking: serves 3 to 4 with a side of rice)

Note: In stir-frying, which requires speed and constant attention, it is best to prepare and measure each of the ingredients and lay them out in order of usage before beginning to cook, this requires most of the time and effort, so a sous chef would be of great help. A wok is the best cooking vehicle for stir-frying, but in a pinch, a large saute pan would work. However, the vegetables tend to steam rather than retain their crunchiness. Under-cooking is the key word in stir-frying vegetables, so please invest in a wok, if you don’t have one.

Ingredients:

3 tbsps. minced garlic, about 6 cloves
1 cup of scallions, white parts sliced thin, green parts cut into ¼” pieces
2 tbsps. minced fresh ginger,  on 2 inch piece, peeled
8 cups of broccoli florets, about 1 & 1/4 lbs.
4 cups of red peppers, cut into 1″ squares, about 2 large peppers
3 cups of green peppers, cut into 1″ squares, 1 large pepper
10 cups of Bok Choy, cut into ¾” pieces, about 1 & ½ lbs.
2 cups of Snow Peas, about 6 oz.
¼ lb. of Shiitake Mushrooms, sliced
6 tbsps. of Sesame Oil
3 tbsp. of Reduced Sodium Soy Sauce
1/2 cup of unsalted chicken stock
2 tbsps. Sambal Oelek, ground fresh chili paste
4 tbsps. Hoisin Sauce
Wondra flour or cornstarch as needed to thicken the sauce

Preparation:

1.    Rinse, dry and chop or slice all of the vegetables and place each in separate bowls. Measure out each of the other ingredients.
2.    Pre-heat a wok on high heat, add 4 tbsps. of sesame oil.
3.    When the oil begins to shimmer and slightly smoke, quickly add the garlic, scallions and ginger and stir briskly for about 20 to 30 seconds to prevent burning.
4.    Add the broccoli and stir-fry for 2 minutes.
5.    Add the red and green peppers and continuing stir frying for an additional 1 minute.
6.    Add. 3 tbsps. of soy sauce, stir well for 1 minute and then add ¼ cup of chicken stock, continue cooking and stirring for 2 more minutes
7.    Remove the vegetables, set aside and keep warm.
8.    Add the remaining 2 tbsps. of sesame oil and when shimmering add the bok choy, stir fry for 1 minute.
9.    Add the snow peas and mushrooms; continue stir-frying 1 minute more.
10.    Move the vegetables to the sides of the wok and in the center of the wok, add the remaining ¼ cup of chicken stock, Chili Paste and Hoisin Sauce.
11.    When the liquids begin to boil, mix the vegetables well with the sauce, add back the set-aside vegetables and stir briskly for 2 minutes.
12. Remove the vegetables to a serving bowl with a slotted spoon, bring the sauce to boil to and add Wondra or cornstarch to thicken the sauce.
13. Pour the sauce over the vegetables and serve with rice.

Beer goes best with this dish, particularly Tsingtao

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Dorothea’s Asparagus Tips

In Recipes, Vegetables on December 28, 2011 at 3:09 PM

Preparation time 10 minutes, cooking time 13 minutes, serves 6 to 8

Ingredients:

2 lbs. asparagus, washed and trimmed
1/8 lb. unsalted butter cut into thin slices
½ cup Italian flavored breadcrumbs
1 cup grated Parmigiano-Reggiano

Preparation:

1.    Pre-heat oven to 350 degrees.
2.    Steam the asparagus for three minutes.
3.    Drain the asparagus and arrange them on a rimmed cookie sheet.
4.    Cover the asparagus with the butter slices, then sprinkle the breadcrumbs over them and lastly sprinkle the cheese on top of all.
5.    Bake in the oven for 10 minutes.

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Bourbon Sweet Potatoes

In Recipes, Thanksgiving, Vegetables on December 4, 2011 at 4:04 PM

Ingredients:

3 lbs. sweet potatoes
1 cup light brown sugar
½ stick sweet butter
¼ cup orange juice
½ cup bourbon

Preparation:

1.    Par-boil sweet potatoes for 15 minutes until fork can gently pierce them, remove the skins when cooled and slice them into  1/2 inch  thick pieces.
2.    In a separate pot, mix together the sugar, butter, orange juice, and bourbon and simmer for 5 minutes.
3.    Place sliced sweet potatoes in a baking pan.
4.    Pour the mixture over them, cover with aluminum foil and bake in oven for 30 minutes at 350 degrees, remove foil and bake additional 15 minutes.

Please also see: The Turkey that Keeps Giving

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Stuffed Artichokes

In Recipes, Vegetables on November 23, 2011 at 4:18 PM

Preparation time, 20 minutes; cooking time 45 to 55 minutes.

Ingredients:

3 artichokes
1 cup of Italian flavored breadcrumbs
1/2 cup grated Locatelli Romano cheese
2 tbsps. + 1 tsp. of finely chopped garlic
¼ cup of chopped parsley
½ tsp. black pepper
12 tbsps. extra virgin olive oil
4 cups unsalted chicken stock
1 cup dry white wine
Juice of 2 lemons

Preparation:

1.    With a sharp knife, cut off the top 1 to 1&1/2 inches of each artichoke.
2.    Remove the outer bottom leaves and snip off all points of the other leaves with kitchen shears.
3.    Remove the stems, cut off the bottom 1/2 inch and peel and slice them lengthwise into quarters or thirds, depending on thickness.
4.    In a mixing bowl, add the breadcrumbs, cheese, 2 tablespoons of garlic, parsley and pepper and mix well.
5.    Pull back the leaves of each artichoke and drizzle 4 tablespoons of olive oil into the leaves of each.
6.    With a teaspoon, add the breadcrumb mixture to each leaf.
7.    Insert sliced stems into center.

Stuffed Artichokes Ready for the Pot

8.    Place stuffed artichokes in a 5 quart pot with a cover and add the chicken stock, white wine, lemon juice and 1 teaspoon of garlic.
9.    Cover pot and bring liquid to a boil, reduce heat to medium-low and steam the artichokes covered for 45 to 55 minutes, until leaves are easily removed from the artichoke.

Stuffed Artichokes Ready to Eat

10.    Serve immediately.

Please watch video on How to Eat an Artichoke , but with our recipe there is no dipping required. Also see: A Pre-Thanksgiving Meal.

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Broccoli Rabe Sautéed in Garlic and Oil

In Recipes, Vegetables on November 21, 2011 at 7:12 PM

Ingredients:

1 bunch of Broccoli Rabe (also called Broccoli di Rape, Rapini and Broccoli Rabb)
6 cloves of garlic thinly sliced
¼ cup of extra virgin olive oil

Preparation:

1.    Bring 4 quarts of water to a boil in 5 quart or larger pot.
2.    Rinse the Broccoli Rabe, discard the thick stems by cutting about 3 inches off the bottom of the bunch.
3.    When the water comes to a full boil, add the Broccoli Rabe and blanch it for 60 seconds.
4.    Strain Broccoli Rabe in a colander, and then plunge it immediately into a bowl filled with ice and cold water to stop the cooking and to retain its dark green color.

Blanched Broccoli Rabe Draining in Colander

5.    When cooled, transfer to a colander and drain until ready to sauté.
6.    In a sauté pan with low curved sides, heat the olive oil on high flame.
7.    When oil is shimmering, add the garlic and quickly sauté; do not let it brown.
8.    When the garlic is translucent* add the broccoli rabe and sauté for 3 minutes, tossing constantly with tongs.

Sauteeing

9.    Remove from the pan with tongs and serve immediately.

Eat it! It's Good for You!

*Variation: At this point add ¼ to ½ teaspoon crushed chili pepper, depending on taste, to the oil-garlic mixture before adding the broccoli rabe.

Also see: Eat it! It’s Good for You!

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Roasted Rosemary Potatoes

In Recipes, Vegetables on November 10, 2011 at 3:56 PM

Ingredients:

4 to 6 Yukon Gold Potatoes, washed and quartered
3 tbsps. extra virgin olive oil
4 tbsps. chopped fresh rosemary

Preparation:

  1. Per-heat oven to 375 degrees.
  2. Fill a 3 qt. sauce pot with water up to 2 inches from top and bring to a boil.
  3. Add quartered potatoes and par-boil for 10 minutes.
  4. Heat olive oil in a cast iron frying pan over medium heat.
  5. Add rosemary and stir.
  6. Drain the potatoes and quickly add to the frying pan, stir to coat evenly with rosemary-olive oil mixture.
  7. Place frying pan with potatoes in oven and cook for 75 minutes, turning several times to evenly brown the potatoes.
  8. With a slotted spoon remove potatoes to paper toweling and toss quickly to eliminate excess fat. Serve at once.

Please see: Roast Loin of Pork

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Fingerling Potatoes Roasted with Rosemary

In Recipes, Vegetables on October 31, 2011 at 6:57 AM

preparation time 10 minutes, cooking time including parboiling 1 hour. serves 4

Ingredients:

1 lb. of Fingerling Potatoes
2 tbsps. Extra Virgin Olive Oil
1 tsp. Kosher Salt
1 tbsp. chopped fresh rosemary

Preparation:

1.    Pre-heat oven to 375 degrees.
2.    Parboil potatoes for 15 minutes.
3.    Drain the potatoes and place in a mixing bowl.
4.    Pour in the olive oil, stir well, add salt and rosemary and stir again.
5.    Place potatoes on a rimmed baking sheet and roast for 45 minutes, turning several times to brown evenly.

Please see: Sunday Chicken Dinner – No Leftovers!

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Roasted Herbed Vegetables

In Recipes, Vegetables on October 31, 2011 at 6:56 AM

preparation time 20 minutes, cooking time 1 hour. serves 4

Ingredients:

3 zucchinis, sliced ¼ inch thick
4 red peppers, remove seeds and cut into 1 inch squares
4 carrots, skin removed and sliced into 1 inch pieces
1/3 cup extra virgin olive oil
2 teaspoon kosher salt
5 shallots, peeled left whole; if larger than a walnut, cut in half
1 tablespoon chopped fresh oregano

Preparation:

  1. Pre-heat oven to 375 degrees.
  2. Mix all ingredients in a large bowl.
  3. Spread out on cookie sheet.
  4. Roast 1 hour, tossing several times.

Please see: Sunday Chicken Dinner – No Leftovers!

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Brussel Sprouts Roasted with Hazelnuts

In Recipes, Vegetables on October 25, 2011 at 10:22 AM

Roasted Brussel sprouts with Hazelnuts

(serves 2: preparation time 5 minutes; cooking time 25 minutes)

Ingredients:

½ lb. of Brussel sprouts
¼ cup extra virgin olive oil
1 tsp. Kosher Salt
¼ cup chopped, unsalted hazelnuts

Preparation:

1.    Pre-heat oven to 400 degrees.
2.    Trim off the stem ends of sprouts, as well as any yellow leaves.
3.    Rinse and dry the sprouts, and cut them in half lengthwise.
4.    Add cut sprouts to a mixing bowl.
5.    Add the other ingredients and toss well.
6.    Transfer to a cookie sheet with a raised edge, or a shallow roasting pan.
7.    Roast for approximately 25 minutes, turning once or twice to brown on all sides.

See Eat Your Brussel Sprouts for background information

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Insalata de Ceci

In Recipes, Salads, Vegetables on October 23, 2011 at 6:10 PM

Insalata de Ceci

Ingredients:

4 cups of canned garbanzos (chick peas) – (two 15 oz. cans) drained and rinsed
1 cup chopped red onion (about ½ of a medium sized onion)
1 cup peeled, chopped cucumber (one whole medium cucumber)
4 tbsp. pesto sauce
2 tbsps. of fresh squeezed lemon juice
10 twists of freshly ground black pepper

Steps:

1.    Place the beans, onion and cucumber in a medium sized mixing bowl and stir well.
2.    Add the pesto sauce and stir again.
3.    Add the lemon juice pepper and mix well.
4.    Let sit for several hours to allow the flavors to blend, cover and refrigerate.
5.    Serve chilled.

Please see Grandma Loved Ceci Beans for the background to this recipe.

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Mediterranean Vegetable Spread

In Recipes, Vegetables on October 9, 2011 at 9:10 PM

Another use for leftover Ratatouille

Ingredients:

  • 1 cup sun-dried tomatoes
  • 4 cups of leftover ratatouille

Steps:

  1. Place sun-dried tomatoes with some of their oil in food processor and chop into a paste on ‘Pulse’.
  2. Add leftover ratatouille, 1 cup at a time, and continue ‘pulse’ processing until well blended with the sun-dried tomatoes into a paste.

Serve as hors d’oeuvre on thin slices of crusty Italian bread, or crackers, or in a cold antipasto combination plate.

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Ratatouille

In Recipes, Vegetables on October 8, 2011 at 12:10 AM

Ratatouille is one of those French dishes that many people have a difficult time pronouncing. However you pronounce it, it is delicious. A great vegetable stew that is best served at room temperature as side dish with any meat entree, such as Steak au Poivre or Lamb Chops.

The following recipe will produce about 4 quarts of ratatouille, I usually make a large batch, freeze the leftovers in individual portions  in plastic Zip-Lock bags, defrost then in the morning and eat them in the evening; so all of that up-front work is paid back for weeks to come. Or, if you prefer, you can easily cut the recipe in half.

(Preparation Time 75 minutes, cooking time 2 hours)

Ingredients:

Ratatouille Ingredients

2 cups extra virgin olive oil
7 cloves of garlic, chopped coarsely
2 large eggplants, cubed (1 inch cubes)
6 medium onions, chopped coarsely
4 zucchini, cubed (1/2 inch cubes)
4 red peppers, seeded and cubed (1 inch cubes)
4 green peppers, seeded and cubed (1 inch cubes)
8 large ripe tomatoes, cubed (1 inch cubes)
1 cup of capers
2 cups of loosely packed basil, chopped
2 cups of chicken broth
1/2 cup of balsamic vinegar

Steps:

1.    Heat 1&1/2 cups of the olive oil in a large sauté pan on medium heat, add the garlic and sauté until soft but not browned. Add the eggplant in batches and sauté until it is cooked to a light brown color. With a slotted spoon, remove the eggplant to a large (12 qt.) stock pot.
2.    Add the onions to the pan and scraping up the eggplant and garlic bits–cook the onions until translucent, transfer them to the stock pot, stirring in with the eggplant.
3.    Add the remaining 1/2 cup of olive oil to the pan; sauté the zucchini until slightly soft. Transfer with a slotted spoon to the stock pot, stirring it with the other vegetables.
4.    Add the peppers to the oil in the pan and sauté until soft. Transfer the peppers and any remaining liquid in the pan to the stock pot.
5.    Add the tomatoes and capers to the stock pot.
6.    Add the basil, chicken broth and vinegar to the stock pot, mixing all the ingredients well.
7.    Cook uncovered on a low flame for 2 hours.
8.    When cooked and slightly cooled, drain the vegetables from the liquid and refrigerate the ratatouille.
9.    Bring to room temperature for 1 hour prior to serving.

Finished Ratatouille

Note: Save the excess liquid to use as a base for Garbanzo Bean Soup.

Note: When you tire of eating the ratatouille you can use the remainder as the base for a delicious Mediterranean Vegetable Spread.


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Uncle Fred’s Steamed Kale with Black Olives

In Recipes, Vegetables on August 30, 2011 at 6:25 PM

To read about Uncle Fred, please refer to ‘Uncle Fred, The Godfather‘

(Active preparation time 15 minutes, cooking time 15 minutes)

Ingredients:

2 lbs. kale, washed, thick stems removed and discarded, leaves and tender stems chopped coarse*
2 cups of oil-cured black olives, preferably pitted
6 cloves of garlic, sliced
1/2 cup extra virgin olive oil
2 teaspoons crushed hot chili peppers
2 cups water

Preparation:

  1. Heat olive oil in a large pot over medium high heat.
  2. Add the garlic and sauté until translucent. Do not burn.
  3. Add the olives, and stir well. When they begin to puff up, shut the heat and add the hot pepper flakes.
  4. Return the heat to medium, add the kale in bunches and stir continuously, adding water and kale until the kale cooks down.
  5. Cover, steam on high for 10 minutes.

* Kale is usually sold in bunches in the supermarket. It has to be washed, trimmed and hand chopped before serving. Recently we discovered pre-washed, trimmed and chopped ‘Kale Greens’ packaged and sold like washed spinach and salad greens. It is produced by Glory Foods, which produces other similarly packaged, fresh, ready to cook produce that are great time savers.

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Sautéed Spinach with Toasted Sesame Seeds

In Recipes, Vegetables on August 26, 2011 at 12:03 PM

(serves six)

As a variation on Sautéed Spinach with Olive Oil and Garlic, add toasted sesame seeds and low-sodium soy sauce and substitute olive oil with canola oil, for a lighter taste.

Ingredients:

3 tbsps. sesame seeds
1/2 cup canola oil
10 cloves garlic sliced
3 lbs. baby spinach
1/3 cup low-sodium soy sauce

Preparation:

1. In a non-stick pan, toast the sesame seeds for several minutes until they turn nut-brown. Toss them several times to brown evenly.
2. Heat the oil in a large covered pot.
3. Add the garlic and sauté until translucent.
3. Add the spinach leaves, one pound at a time, stir and cover. As the spinach wilts, repeat the process until all of the spinach is cooked. It may be necessary to add some water during this process to help cook the spinach.
4. Remove the cover and boil off most of the liquid.
5. Add the soy sauce and toasted sesame seeds.

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Broccoli Sautéed with Garlic and Olive Oil

In Recipes, Vegetables on August 16, 2011 at 11:00 AM

Ingredients:

2 heads of broccoli, stems removed and discarded, cut into separate florets
1/3 cup of extra virgin olive oil
6 cloves of garlic, sliced

Preparation:

1.    Blanch the broccoli florets in boiling water for 1 minute. Remove and plunge into an ice bath to preserve their bright green color.
2.    Heat the olive oil on high, in a non-stick sauté pan and add the garlic.
3.    When the garlic begins to turn translucent. Add the broccoli florets and sauté for 5 to 6 minutes, turning continuously to prevent burning.

Please see: A Nutritionally Balanced and Delicious Mediterranean Meal

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Sautéed Spinach with Olive Oil and Garlic

In Recipes, Vegetables on August 15, 2011 at 10:42 AM

Spinach Sautéed with Olive Oil and Garlic

Ingredients:

½ cup extra virgin olive oil
5 cloves garlic, sliced thin
1 lb. baby spinach leaves
¼ cup water

Preparation:

1.    In a large sauté pan with a cover, heat the olive oil on high.
2.    When oil is shimmering, lower the heat to medium and add the garlic.
3.    Stir the garlic to prevent it from burning.
4.    When the garlic is translucent, add the spinach and mix it well to coat with the olive oil.
5.    Add the water, cover the pan and cook for 10 to 15 minutes.

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