We all know that veggies are incredibly rich in nutrients and antioxidants, which boost your health and help fight off disease. Additionally, they are beneficial for weight control due to their low calorie content. This post definitely has a vegetable theme featuring spring greens, also known as collard greens. Originally available only in spring, spring greens are now available most of the year. Spring green leaves should look fresh, bright green and crisp. Avoid any that are wilting or flabby.
This colourful simple side dish is ready in a flash ... why not try it with grilled fish fillets for a delicious dinner!
Serves Four
15g unsalted butter
1 clove garlic, thinly sliced
1 chilli, deseeded and finely sliced
400g spring greens (collard 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
Recipe idea from here
I think the fresh parsley and mint used to garnish the dish really adds the finishing touch.
~ enjoy your day ~
All the best Jan
I bet the addition of the mint adds a great touch!
ReplyDeleteI love greens - it is fish I have a problem with. I will say my husband made salmon yesterday and I ate some! lol
ReplyDeleteGracias por la receta. Te mando un beso.
ReplyDeleteWhat a beautiful bouquet of flowers at the end of the post, Jan.
ReplyDeleteThis sounds delicious, Jan. The flowers 💐 are beautiful.
ReplyDeleteJan, thanks for the recipe... I love salad and eat it every day if I can get it in the shape of a heart or soft... as you describe.
ReplyDeleteI wish you a nice morning and day, hug, Andreja!
Delightful, esp. if one enjoys greens.
ReplyDeleteRefreshing!-Christine cmlk79.blogspot.com
ReplyDeleteThank you for the healty recipe, something I am supposed to have more of
ReplyDeleteSicuramente in questa stagione un bel piatto di verdure è quello che serve per recuperare i minerali persi con il caldo
ReplyDeleteGrazie mille per l' ottimo suggerimento
Looks very nice, Jan.
ReplyDeleteDelicious. I love parsley and mint.
ReplyDeleteHello Jan,
ReplyDeleteThe salad looks delicious, perfect for a summer meal.
Happy June! Take care, enjoy your day! Happy week ahead!
Looks good Jan. Cannot go wrong with greens :-D
ReplyDeleteThat is so soothing to look at especially for summer
ReplyDelete...I try to eat plenty of leafy greens!
ReplyDeleteIt's looking delicious. I like salades. Have a nice day !
ReplyDeleteThis is a great time of the year for greens. I just visited the farmer's market and loaded up. Your salad looks delicious.
ReplyDeleteSo delicious and so healthy—thanks, Jan! Hugs Elke
ReplyDeleteI think this is what I'll do with my spring greens and the fish we will be having for supper tonight. Thanks Jan for the suggestion.
ReplyDeleteYummm, that salad looks so amazing.
ReplyDeleteThis is a lovely salad as are the flowers. Happy Tuesday.
ReplyDeleteLooks delicious!
ReplyDeleteThat sounds pretty good.
ReplyDeleteLooks and sounds delicious.
ReplyDeleteGod bless.
Looks so good and nice that it is also good for us. :)
ReplyDeleteYum. I'm with ya on crisp greens, Jan. Have a grand week.
ReplyDeleteI even have the herbs I need in my garden. This sounds great.
ReplyDeleteI like the idea of stir frying the greens in butter.
ReplyDeletei just love this time of year, fresh, crisp greens everywhere, even in my garden!! the vase of flowers is beautiful!!
ReplyDeleteI love a good salad!
ReplyDeleteHugs
Donna 🌷💕🌷
I will try that lovely salad with grilled fish, maybe mackerel 🐟
ReplyDeleteThis sounds good -- I like the idea of the mint, too!
ReplyDeleteThat looks perfect for when the weather gets hotter.
ReplyDeleteI need to remember to add mint to my salads. I have so many varieties of mint, but I do not use them like I should in dishes. I mainly infuse water with my mint. I know it would add to salads. Thank you!
ReplyDeleteGood recipe! I'm not a big fan of vegetables; I'm a bit picky, as we say around here, even though I know how good they are for my body.
ReplyDeleteHappy June!
Best regards.
Love salads. During the winter (or any season) I grow radish sprouts. Really adds a kick.
ReplyDeleteCollard greens are something I don't think I've ever heard of. I'm sure this salad could be made with what we call spring greens too just not cook them. Maybe.
ReplyDeleteREPLY TO ALL
ReplyDeleteThank you everyone for sharing your thoughts and comments.
So many thought this a salad but to me it's a veggie side dish, and is a great way to enjoy spring greens/collard greens.
Salad greens tend to be one of these shown here:-
https://www.thespruceeats.com/varieties-of-lettuce-4065606
... but as always it is lovely to receive, read and share your thoughts.
All the best Jan
I do enjoy my salads year around for sure :)
ReplyDeleteThis looks very refreshing, thank you Jan and all the best, Denise
ReplyDeleteMe encanta la verdura y estas seguro que están muy buenas. Besos.
ReplyDelete