SAUTEED GREENS WITH LEMON
Steps:
- In a large skillet, heat the oil over medium high heat. Add the garlic and cook for 30 seconds. Stir in the greens and cover. Cook for about 1 minute or until they are just wilted. Sprinkle with lemon juice and season with salt and pepper. Serve immediately.
SAUTéED GREENS WITH CHILES, GARLIC AND LEMON
Calabrian chilis are very spicy, but also have a slightly smoky, tangy and fruity flavor that compliments garlic and lemon. You can find them whole-packed in oil or finely chopped in jars. The amount is this recipe will give you a slow burn, but feel free to add more to up the heat.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 1/4 cup olive oil in a pot over medium-low heat. Add 4 each crushed garlic cloves, chopped Calabrian chiles in oil and wide strips of lemon zest; cook until softened, 2 minutes. Gradually add 1 large bunch chopped Tuscan kale, stirring to wilt, then add a 5-ounce package baby spinach. Increase the heat to medium, stir in 2 teaspoons lemon juice and 1/2 teaspoon kosher salt and cook until dry, 3 minutes. Serve with lemon wedges.
SAUTEED GREEN BEANS WITH CREAMY LEMON DRESSING
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring, until softened, about 1 minute. Add the green beans and salt and pepper to taste. Saute, stirring occasionally, until crisp tender, about 5 minutes. Transfer to a serving dish and set aside.
- Return the skillet to medium-high heat and add the cream, thyme, lemon juice and zest, and chicken broth. Bring to a simmer and let reduce by half, until thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and stir in the sour cream. Add salt and pepper to taste.
- Pour the dressing over the green beans to serve.
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