By Cathy Thomas
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Extra info for 50 Best Plants on the Planet: The Most Nutrient-Dense Fruits and Vegetables, in 150 Delicious Recipes
Add the garlic and onion; cook, stirring occasionally, until the onion softens, about 2 to 3 minutes. Do not brown the garlic; reduce the heat as needed. Add the greens and increase the heat to high. Season with salt and pepper. Cook for about 2 minutes more, stirring frequently, until the greens are tender. In a small bowl, combine the remaining 1½ tablespoons oil and the vinegar; stir with a fork. Pour over the greens and toss. Garnish with the toppings of choice. Serve. COOK’S NOTE To toast almonds, place them in a single layer on a rimmed baking sheet.
Cook, stirring occasionally, until the stalks are tender and the liquid evaporates, about 10 minutes. Spoon into four shallow bowls and top each with a scrambled egg, chopped chives, and shaved Parmesan. CREAMED OVER BAKED POTATOES Coarsely chop 4 quartered, washed baby bok choy. Heat 1 tablespoon extravirgin olive oil in a large, deep skillet on medium-high heat. Add the bok choy and season with salt and freshly ground black pepper. Cook for 1 minute. If the bok choy is wet from washing, you may not need to add any water, but if dry, add ¼ cup water.
The South American grain gives the dish an appealing nuttiness. Serve the salad in cups made with large leaves of butter lettuce. Or serve it as a bed under grilled fish or tofu. beet and beet green Cold Beet, Pear, and Red Bell Soup A purée of brightly colored fruits and vegetables makes a delicious cold soup. Serve it in 2-ounce shot glasses or demitasse cups as a passed appetizer. Garnish with a sprinkling of soft crumbled cheese, such as feta or goat cheese, or top each serving with a small dollop of plain Greek-style yogurt.
50 Best Plants on the Planet: The Most Nutrient-Dense Fruits and Vegetables, in 150 Delicious Recipes by Cathy Thomas