St Patrick's Day Green Recipe Video
Need recipes to cook your dark and leafy greens? Here is a collection of quick and easy recipes for your greens. It can be made flavorful with more ingredients of your choice. Now you can cook up your kale, bok choy, chard and collard greens and enjoy a healthy meal.
Summary
Preparation Time30 MinCooking Time40 Min
Ready In1 Hr 10 MinDifficulty LevelVery Easy
Health IndexHealthyServings2
Main IngredientVegetable
Ingredients
For the collard greens:
Collard greens
Diced red tomatoes, 1 can
Garlic, minced
Basil, finely chopped
Olive oil
Garbanzo beans, 1 can (rinsed to reduce sodium)
Salt and pepper
For the bok choy:
Roasted bok choy
Canola oil
Garlic, 2 cloves, finely minced
Salt, to taste
Lemon juice
For the sautéed kale in raisins and pine nuts:
Kale leaves, rinsed and torn in small pieces
Olive oil
Pine nuts
Raisins
Crushed garlic
For the rainbow chard:
Rainbow chard
Olive oil
Garlic, crushed
Red pepper flakes
Cheddar cheese, shredded
Directions
For the collard greens:
Boil the greens to soften them.
Drain and set in a bowl.
Add in the tomatoes with juice.
Add in the chickpeas.
Toss.
Flavor it with some minced garlic and basil.
Drizzle with olive oil.
Add salt and pepper to taste.
Serve.
For the bok choy:
In a bowl mix the canola oil, salt, minced garlic and lemon juice. Whisk.
Drizzle over the roasted bok choy.
Place it in the oven for 6 minutes, flip.
Place it back in the oven for 3-4 minutes more.
Take it out and serve
For the sautéed kale in raisins and pine nuts:
Heat some olive oil in a sauté pan.
Sauté the garlic for a minute.
Add in the kale leaves.
Mix it in a little with the garlic and put a lid it. Let it sit for about 2 minutes.
Take lid off and sauté for a few minutes till the kale reduces in volume a little.
Add in the raisins and pine nuts.
Sauté for a minute or two.
Remove from heat and serve.
For the rainbow chard:
Heat olive oil in a pan.
Sauté the chard in olive oil, till it is done.
Sprinkle on some red pepper flakes and cover with shredded cheddar cheese.
Serve.
For more information please visit:http://www.Diet.com
Boil the greens to soften them.
Drain and set in a bowl.
Add in the tomatoes with juice.
Add in the chickpeas.
Toss.
Flavor it with some minced garlic and basil.
Drizzle with olive oil.
Add salt and pepper to taste.
Serve.
For the bok choy:
In a bowl mix the canola oil, salt, minced garlic and lemon juice. Whisk.
Drizzle over the roasted bok choy.
Place it in the oven for 6 minutes, flip.
Place it back in the oven for 3-4 minutes more.
Take it out and serve
For the sautéed kale in raisins and pine nuts:
Heat some olive oil in a sauté pan.
Sauté the garlic for a minute.
Add in the kale leaves.
Mix it in a little with the garlic and put a lid it. Let it sit for about 2 minutes.
Take lid off and sauté for a few minutes till the kale reduces in volume a little.
Add in the raisins and pine nuts.
Sauté for a minute or two.
Remove from heat and serve.
For the rainbow chard:
Heat olive oil in a pan.
Sauté the chard in olive oil, till it is done.
Sprinkle on some red pepper flakes and cover with shredded cheddar cheese.
Serve.
For more information please visit:http://www.Diet.com
