SAUTEED GREENS WITH PEPPERS
VEGETABLE RECIPES
Serving Suggestions When winter doldrums hit the salad bowl, when lettuce sports sky-high prices, don't despair: The produce department boasts a wealth of dark leafy greens to perk up your plate, your nutrient intake and your taste buds. Tender greens are rarely bitter, although some are spicy, and don't take long to cook. Be careful not to overcook your greens.
Cooking Ingredients
• 4 pounds winter greens (kale, chard, beet greens, collards or mustard greens or a blend), flushed and attacked scaled down pieces
• 4 tablespoons olive oil
• 1 cup new bread scraps
• 1/4 cup ground Parmesan cheddar
• 1/4 cup minced onion
• 1 6-ounce container broiled pepper, depleted
• 2 cloves garlic, minced
• Salt, to taste
• 1 teaspoon squashed red pepper chips
Cooking Direction
- In huge pan, bubble greens in water for around three minutes, just until withered; channel well and put away.
- In enormous skillet, heat one tablespoon of olive oil over high intensity, saute bread morsels and cheddar until cooked.
- Eliminate to little bowl and put away.
- Add one tablespoon oil to skillet; saute onion until delicate, around 4-5 minutes; add red pepper and garlic to skillet and saute 2-3 minutes; eliminate to serving bowl.
- Heat remaining oil and saute greens briefly to warm through; eliminate to serving bowl, throw with onion combination, top with saved morsel blend, season with red pepper chips and salt and serve right away.