A Visual Guide to Cooking Greens at Epicurious. P acked with vitamins A and C, calcium, iron, fiber, and folic acid, these dark leafy greens have gained popularity in recent years due to their high nutritional values.
But before the health craze, cultures around the world—such as Italian and Chinese—had been incorporating these vegetables into their diets. This group of greens, unlike the more delicately flavored and smaller-sized salad greens, are hardy (in general, they tolerate colder weather better) and can be quite bitter, spicy, and pungent when eaten raw. And yet, in spite of all their differences in texture and taste, they are often interchangeable. Most recipes call for some cooking to reduce bitterness, as well as to soften the leaves and stems to make them edible and more palatable.
Wilted, blanched, sautéed, braised, or even puréed, these greens add great balance and depth to any dish and pair especially well with garlic, lemon, and olive oil. You can find many of them at the grocery store or farmers' market. Bok Choy Kale. Brussels Sprouts with Black Bean Garlic Sauce Recipe. Please welcome guest author Garrett McCord of Vanilla Garlic as he shares one of his favorite quick and easy brussels sprouts recipes.
~Elise “It’s funky. Abrasive. It’s not afraid to get in your face and call your mama ugly.” That’s how black bean garlic sauce was first described to me. “Wow, this is awesome. She smiled and said, “Yeah, it’s not a condiment for the weak.” Brussels sprouts are one such brassy ingredient that’s able to really compliment the black bean garlic sauce. You can find black bean garlic sauce in the Asian aisle of most grocery stores.
Ingredients 2 tablespoons of olive, grapeseed, or safflower oildash of chili pepper flakes25 brussels sprouts1 1/2 tablespoons of black bean garlic sauceground black pepper Method 1 Wash the brussels sprouts well. 2 Place the oil and chili flakes into a large skillet and place over medium-high heat. 3 Add the black bean garlic sauce and stir until all the brussels sprouts are well coated. Mediterranean Spinach Artichoke Dip…and it’s a tad healthier! « The Culinary Chronicles. I LOVE Chips.
Potato chips, tortilla chips, corn chips, taro chips…….I can’t get enough of them. So you can imagine my utter glee when I received a big box of TOSTITOS® Artisan Recipes™ Tortilla Chips as part of the Foodbuzz Tastemaker Program. And what goes hand in hand with chips? DIP, of course! Spinach Artichoke Dip is definitely one of my favorites—though I rarely indulge in it. I decided to go with a “Mediterranean” spin by adding sun dried tomatoes to the mix. To create a more figure friendly dip, I substituted two of the key ingredients with healthier alternatives.
This “healthy” dip worked really well with the grained tortilla chip. If only I could make chocolate cake “healthier”………….. :) Mediterranean Spinach Artichoke DipServes 8 Ingredients: Preheat oven to 350 degrees. In a large skillet, heat the oil from the sun dried tomatoes. Add Neufchatel, Greek Yogurt, Monterey Jack Cheese and paprika to the spinach mixture. Bake for 20-25 minutes and then turn the broiler on.
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