Best Flash Cooked Greens With Garlic Recipes

FLASH-COOKED GREENS WITH GARLIC

Steps:

• Cut away tough ends from snow pea shoots, watercress or other greens. In a colander, rinse vegetables thoroughly under cold running water. Drain or spin-dry and place in a bowl near the stove.
• Heat a large nonstick skillet or a wok over high heat. Add oil; heat until near smoking. Add greens and garlic, and toss with a spatula for about 20 seconds. Add rice wine and salt; toss lightly over medium-high heat for 1 minute or less, until greens are slightly wilted but still bright green.
• Scoop out greens and arrange on a plate. Adjust seasoning to taste. Serve hot, cold or at room temperature.

FLASH-COOKED GREENS WITH GARLIC

Steps:

• Tear the stems from the spinach.
• If using other greens, cut away the tough ends.
• Toss the greens in a colander and rinse thoroughly under cold running water.
• Drain and place in a bowl near the stove.
• Heat a wok or a skillet, add the oil, and heat until near smoking.
• Add the greens and garlic and toss lightly with a spatula for about 20 seconds, then add the rice wine and salt and toss lightly over high heat about 1 minute or less, until the greens are slightly wilted but still bright green.
• Scoop out the greens and garlic, leaving most of the liquid, and arrange on a serving platter.
• Serve hot, at room temperature, or cold.

WARM TASTY GREENS WITH GARLIC

Steps:

• In a 6-qt. stockpot, bring 1 in. of water to a boil. Add kale; cook, covered, 10-15 minutes or until tender. Remove with a slotted spoon; discard cooking liquid. , In same pot, heat oil over medium heat. Add tomatoes and garlic; cook and stir 1 minute. Add kale, parsley and salt; heat through, stirring occasionally.

GARLICKY GREENS

Steps:

• Heat the oil in a large frying pan and bring a large saucepan of salted water to the boil. Gently fry the shallots and garlic for 5-8 mins, tip in the stock and peas, then bubble for a few mins until the peas are cooked.
• Meanwhile, boil the rest of the veg, cooking the broccoli and asparagus for a couple of mins first, then throwing in the mangetout for the final min. Drain well and tip into the pan with the peas. Season, add the butter and mix well.