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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.
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.
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 receive d a big box of TOSTITOS® Artisan Recipes™ Tortilla Chips as part of the Foodbuzz Tastemaker Program . And what goes hand in hand with chips?
1 tsp olive oil 1 tbsp sweet red pepper, finely chopped 1/4 cup sweet onion, finely chopped 3 large bags fresh spinach (9 oz each) or 36 cups loosely packed spinach 1 tbsp fresh dill, finely chopped 1 tsp fresh mint, finely chopped 1 large egg white 1/2 cup feta, crumbled 4 sheets whole-wheat phyllo dough (13 x 18 inches each; Try: The Fillo Factory) Olive oil cooking spray Preheat oven to 375°F. Heat oil in a large sauté pan over medium-high heat. Add pepper and onion and sauté for about 2 minutes. Add spinach in batches, waiting 2 or 3 minutes between intervals; cover tightly and cook, tossing frequently, for about 15 minutes.
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