Dark green veggies
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Dark green veggies
I have got a sudden craving for veggies, especially those that are dark green. I don't know what it means. But I guess (when I get my hands on something dark green and vegetable) I'm going to need something to do with them. Any ideas?
Re: Dark green veggies
Do you like asparagus? I'd consider it a dark green veggie I've got a recipe I enjoy if you'd like it!
Eloquent- Posts : 248
Join date : 2014-06-19
Age : 30
Location : California
Re: Dark green veggies
Can't decide if wanting recipes orrr...
But I love cream of spinach casserole!
But I love cream of spinach casserole!
Sotee- Posts : 58
Join date : 2014-11-22
Re: Dark green veggies
Anything green is good enough xD
I just came to think about stinging nettles, they are sprouting soon, those are green and jummy!
I just came to think about stinging nettles, they are sprouting soon, those are green and jummy!
Re: Dark green veggies
I love roasted asparagus.
What I do is get a bundle and cut off their bottoms. I also take off those funny leaves, depending on my mood.
I place them on a baking sheet with sliced garlic, salt, pepper, lemon slices and some lemon juice. Drizzle on some olive oil and mix it all together. Put them in the over at 350 degrees for roughly 25-30 minutes, and boom!
This is also easy to edit to taste. You can change everything about it to match the dinner you're having.
What I do is get a bundle and cut off their bottoms. I also take off those funny leaves, depending on my mood.
I place them on a baking sheet with sliced garlic, salt, pepper, lemon slices and some lemon juice. Drizzle on some olive oil and mix it all together. Put them in the over at 350 degrees for roughly 25-30 minutes, and boom!
This is also easy to edit to taste. You can change everything about it to match the dinner you're having.
Eloquent- Posts : 248
Join date : 2014-06-19
Age : 30
Location : California
Re: Dark green veggies
With asparagus, instead of cutting or breaking off the ends, try using a potato peeler to take thin strips off all around! You can cut a small sliver off the ends (I'm talking like, a few mm!), but otherwise you just shave down about 1.5-2" of the stalks. Saves on a little bit of wastage, and the ends are actually quite tender and sweet!
I snap 'em when I'm lazy, but peeling the ends is actually really good haha. They're super good just boiled or sauteed in butter in a frying pan until cooked and then with butter and salt/pepper over the top.
My go-to for everything veggie (spinach, bok choy, wong bok, broccoli, silverbeet etc) is stir fried in a wok with oyster sauce (you'll find it in Asian grocery stores - it doesn't taste like oysters at all really, it's a nice salty umami flavour). Little bit of water mixed with corn starch to thicken the sauce if it's too watery.
If you get kale, you can also make kale chips which are delicious. Basically just oven-baked kale with a bit of sea salt. If you want to get fancy you can also do cajun seasoning, paprika, lemon pepper... whatever you want! They're EXTRA good if you can make or get your hands on cashew cheese and sprinkle it over, haha.
Spinach goes amazing in lasagna, dark leafy vege can also be really nice just steamed and then added to pasta dishes (really good with white/cheese sauces, but also acceptable in tomato based dishes too!).
I snap 'em when I'm lazy, but peeling the ends is actually really good haha. They're super good just boiled or sauteed in butter in a frying pan until cooked and then with butter and salt/pepper over the top.
My go-to for everything veggie (spinach, bok choy, wong bok, broccoli, silverbeet etc) is stir fried in a wok with oyster sauce (you'll find it in Asian grocery stores - it doesn't taste like oysters at all really, it's a nice salty umami flavour). Little bit of water mixed with corn starch to thicken the sauce if it's too watery.
If you get kale, you can also make kale chips which are delicious. Basically just oven-baked kale with a bit of sea salt. If you want to get fancy you can also do cajun seasoning, paprika, lemon pepper... whatever you want! They're EXTRA good if you can make or get your hands on cashew cheese and sprinkle it over, haha.
Spinach goes amazing in lasagna, dark leafy vege can also be really nice just steamed and then added to pasta dishes (really good with white/cheese sauces, but also acceptable in tomato based dishes too!).
kerosene- Posts : 70
Join date : 2014-06-21
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