Looking back to my early years I can still remember being encouraged to 'eat my greens' ... and to be honest I didn't really enjoy them. As a child I used to love peas and carrots, and I'm sure I used to wonder why couldn't we have peas and carrots every day! Of course as the years go by your tastes change, and if you are encouraged to try out different tastes and textures this can lead to you enjoying a wide variety of different foods.
I'm sure we all have our favourites, and yes, some foods that we don't like ... but just by looking at this colourful side dish, doesn't it make you want to eat some of these wonderful herby spring greens?
This simple side dish is ready in a flash ... why not try it with grilled fish fillets for a delicious dinner!
Ingredients:
Serves Four
15g unsalted butter
1 clove garlic, thinly sliced
1 chilli, deseeded and finely sliced
400g spring greens, leaves separated, washed and thickly sliced
14g fresh flat-leaf parsley, chopped, plus extra to garnish
14g fresh mint, chopped, plus extra to garnish
Method:
15g unsalted butter
1 clove garlic, thinly sliced
1 chilli, deseeded and finely sliced
400g spring greens, leaves separated, washed and thickly sliced
14g fresh flat-leaf parsley, chopped, plus extra to garnish
14g fresh mint, chopped, plus extra to garnish
Method:
1. Melt the butter in a large wok or frying pan. Add the garlic and chilli and cook, stirring, for 5 minutes until softened.
2. Add the spring greens and herbs and stir-fry for 3-4 minutes until the greens are just tender. If the greens start to stick to the wok, add a dash of water rather than extra butter – the steam will help them cook. Serve garnished with the extra fresh herbs.
Nutritional Details:
Each serving provides
3.5g carbohydrate 2.4g fibre 3.4g protein 4.2g Fat
2. Add the spring greens and herbs and stir-fry for 3-4 minutes until the greens are just tender. If the greens start to stick to the wok, add a dash of water rather than extra butter – the steam will help them cook. Serve garnished with the extra fresh herbs.
Nutritional Details:
Each serving provides
3.5g carbohydrate 2.4g fibre 3.4g protein 4.2g Fat
Recipe idea from here
I think the fresh parsley and mint used to garnish the dish really adds the finishing touch.
All the best Jan
This sounds like a very refreshing dish. Thank you and have a nice weekend.
ReplyDeleteLooks great, I just came home with various salads so will be making something similar for lunch today. Have a nice weekend, hugs, Valerie
ReplyDeleteHello, I have always loved most veggies and salads. It is my hubby the diabetic that does not like his greens. I am trying to change his eating habits. Thanks for sharing. Thank you for linking up and sharing your post. Happy Saturday, enjoy your weekend!
ReplyDeleteThat does look good... and so healthy.
ReplyDelete...looks mighty good.
ReplyDeleteThis looks so fresh and green and ready for spring...yummmmmmm!!!
ReplyDeleteThis is a great recipe. I find that I've enjoyed these types of meals more and more as I've gotten older.
ReplyDeleteyummy and so good for us!
ReplyDeleteSounds good!
ReplyDeleteThis looks absolutely scrumptious, Jan, and I love the shades of green!
ReplyDeleteI've been eating a lot of salad--the lettuce train is running now (come summer it will be too hot). This salad looks wonderful.
ReplyDeleteThank you Jan, looking for more salad recipes. We are eating more and more greens, hubby said we are now 'veggie heads' :)
ReplyDeleteVERY low carb. No croutons? :-)
ReplyDeleteOh yes, that does look good. I've always liked my greens. : )
ReplyDeleteLovely jubbley, green is the colour.
ReplyDeleteSuper green salad with a side of protein ☺ just been way back checking for recipes I might have missed Jan, so many will be made at some point in the near future. Loved the look of the spinach and goats cheese pie!
ReplyDeletethat looks delicious!
ReplyDeleteThat does indeed look utterly delicious! Perfect for spring.xxx
ReplyDeleteThanks Jan! Yummy!
ReplyDelete