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RECIPE: Sautéed Escarole


INGREDIENTS

  • 2 heads of escarole, well washed
  • Olive oil
  • 2-3 cloves of garlic, slightly crushed
  • Salt and pepper to taste

OPTIONAL

  • A handful of capers, well washed and squeezed
  • A handful of black olives
  • 4 anchovy fillets
  • A handful of pinoli nuts
  • A handful of raisins, soaked until soft and drained

METHOD

  • Blanch the escarole.
  • Fry the garlic gently in a generous amount of olive oil.
  • Transfer the escarole from the pot to the sauté pan with a pair of tongs. Let the escarole drain before you add it to the pan, but letting some water still cling to the leaves.
  • Turn the heat back on, stir the escarole so it is well coated with the oil, and season with salt and pepper to taste. Cover the pan and let it simmer for 5 minutes.

OPTIONAL

  • Add the optional ingredients to the pan, mix them into the escarole, and re-cover the pan.
  • Let the escarole simmer for another 5 minutes until very tender and flavorful.
  • Bon Appétit!

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RECIPE: Sautéed Romano Beans


INGREDIENTS

  • 1 pound romano beans, stem ends trimmed, cut into bite size pieces
  • 1/2 Tbsp olive oil
  • 3 cloves garlic, pressed and mixed with 2 Tbsp water
  • ½ teaspoon red pepper flakes
  • fresh lemon juice
  • salt and pepper to taste

METHOD

  1. Blanche the beans.
  2. Sauté the beans with garlic and olive oil for 2 or 3 minutes until any liquid in the pan has cooked off.
  3. Season with lemon juice, salt and pepper and serve!

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RECIPE: Sautéed Crimini Mushrooms


INGREDIENTS

  • 1 lb medium crimini mushrooms, sliced
  • 5 tbs low-sodium chicken or vegetable broth or wate

Mediterranean Dressing

  • 3 tbs extra virgin olive oil
  • 2 tsp lemon juice
  • 1 medium cloves garlic
  • sea salt and pepper to taste

Optional

  • 2 TBS fresh rosemary
  • few drops of soy sauce

METHOD

  1. Chop or press garlic and for 5 minutes to enhance its health-promoting properties.
  2. Heat 5 TBS broth or water in a covered stainless steel skillet on medium heat if using a medium size burners or on low if using a large size burner.
  3. Add the sliced mushrooms as soon as liquid begins to steam and cover with a tight fitting lid, for 3 minutes. They will release liquid as they cook.
  4. Remove the lid. Since Crimini Mushrooms are not as watery as other button mushrooms, it is best to stir constantly for the last 4 minutes. The liquid will evaporate, and the mushrooms will become golden brown but not burned. “Healthy Sauté” will concentrate both the flavor and nutrition of Crimini Mushrooms.
  5. Transfer to a bowl. For more flavor, toss crimini mushrooms with the Mediterranean dressing ingredients (and other optional ingredients) while they are still hot.

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