I didn’t feel like noodles last night, so this recipe is my take on Dan Dan Noodles – but with rice instead.
Dan Dan Rice
- 1 teaspoon oil
- 1/2 teaspoon chili paste
- 1/2 teaspoon minced garlic
- 1/4 ounce minced green onion
- 1/2 block drained, plain tofu (for veggies) or 4 ounces cooked ground chicken (for meat-eaters)
- 14 ounces cooked egg noodles
- bean sprouts
- julienne cucumber
- Combine all sauce ingredients and set aside.
- Cook rice according to package or internet directions. I like to cheat and use the frozen rice is venting bags from Trader Joe’s and Sprouts. All you need is 3 minutes in the microwave to perfectly cooked rice.
- Heat 2 woks. Add one teaspoons of oil to each. Sear chili paste, garlic, and minced green onion for 5 seconds to release flavors.
- Add tofu to one pan and cooked ground chicken to other and sear, stirring and tossing for 5 to 10 seconds.
- Add sauce mixture and simmer for 20 seconds.
- Thicken proteins and sauce with a mixture of corn starch and water (equal parts). Consistency should be a very thick sauce to stand on top of the noodles. Pour over center of rice.
- Garnish with bean sprouts and julienne cucumbers.
I love Mexican food – and I LOVE simple recipes. This dish took all of 15 minutes to make – mine was made with tempeh and Nick’s was made with chicken.
- 2 tbsp olive oil
- 1 onion, diced
- 1 package tempeh, sliced into 1/2 inch cubes or 2 chicken breast, diced for meat-eaters
- 1 tbsp gluten-free soy sauce
- 1 tsp cumin
- 1/4 cup fresh chopped cilantro
- other taco fillings such as lettuce, tomatoes, lime juice
- corn tortillas or taco shells
Sautee the onion in olive oil for 3 to 5 minutes, or until onion is soft.
Add tempeh/chicken, gf soy sauce and cumin. Allow to cook for about five more minutes, stirring frequently. Remove from heat and stir in the cilantro.
Fill your taco shells or tortillas with the protein mixture mixture and top with lime juice, lettuce, tomatoes, salsa or if desired.
Confession: I’m kinda obsessed with Pioneer Woman.
I realize she doesn’t necessarily cook the healthiest of meals (she uses butter almost as much as Paula Deen), but damn, those dishes look goooooood. While I was exploring the recipes on her blog, I came across a pretty simple and yummy-looking Beef and Broccoli recipe.
Considering the fact that Nick and I order Chinese take-out all the time, I figured this would be an excellent meal to try – and if it turned out awful, we could always order in. J
I used marinated skirt steak for Nick’s and marinated tempeh for my dish – luckily, both of our versions turned out phenomenally. I thought I had way more broccoli on hand than I actually did, so I compensated by adding some mushrooms and asparagus. Now, the original recipe calls for Oyster Sauce – but I can’t eat that so I made my own version that is vegetarian and shellfish-free.
Tempeh with Broccoli/Beef with Broccoli
- 1/2 lb skirt steak, thinly sliced into 1/8-in (3-mm)-thick strips
- 1 lb broccoli, cut into bite-size florets
- handful of sliced mushrooms
- 6 asparagus spear sliced into 3-inch pieces
- 1 tablespoon high-heat cooking oil
- 1 tablespoon minced garlic
- 1 1/2 teaspoons gluten-free soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon cooking oil
- Freshly ground black pepper to season the beef
- 3 tablespoons “oyster sauce” (recipe follows)
- 2 teaspoons Chinese rice wine (or dry sherry)
- 2 teaspoons Chinese black vinegar (or balsamic vinegar)
- 3 tablespoons gluten-free soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon light brown sugar
- 1 tablespoon cornstarch (just mix)
- In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let marinade for 10 minutes at room temperature.
- In a small bowl, mix together the ingredients for “oyster sauce” in one bowl and the stir-fry sauce in another bowl.
- In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the asparagus for 3 minutes. Then add broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.
- Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the mushrooms and tempeh/steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.
- Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.
- Serve over a bed of brown rice.
Ever since I found out I had a gluten intolerance, I’ve made it a priority to radically change my eating habits. Since I’m already a vegetarian friends, co-workers and my family have been asking what things I can still actually eat. Luckily for me, both of my dietary restrictions are widely catered to in the US. For instance, most pizza places have a gluten-free crust option available for a slight upcharge – I can hardly even taste the difference. Even Nick couldn’t tell that the crust was made sans gluten.
Another one of my favorite places is Chipotle. It’s vegetarian friendly and always has gluten-free options available. They have corn tortillas that can accompany any taco or burrito bowl dish, not to mention that their salad is a very simple way to eat gluten-free.
The only bone I have to pick with Chipotle is the price. I’m not saying that this place is wildly expensive, but you can save a ton of money by making these items at home. If I ever picked up dinner for Nick (he likes every meat option available there) and myself, the bill would never come to less than $18.
I know, I know. $18 doesn’t seem like a lot of money – especially since there is no cooking involved and no clean up other than throwing the to-go boxes into the trash. However, when I made my own version of their burrito bowls (I made mine with tempeh and Nick’s with chicken), each serving ended up only being $2.50 – and we had enough leftovers to make lunch the next day! This even included buying every single item that is listed in the following recipes.
Chipotle’s Adobo Marinated Chicken/Tempeh:
- 1 package tempeh (for vegetarians) and/or 1 1/2 – 2 lbs. boneless chicken breast (for the meat-eaters)
- 1-2 tsp adobo sauce from a can of chipotle peppers in adobo sauce
- 3 Tbs. lime juice
- 1 garlic clove, crushed
- 1/2 tsp. chili powder
- Place all ingredients in plastic zip top bag and marinate in the refrigerator for at least an hour or up to 24 hours.
- If you’re making chicken, grill on outdoor grill or cut in bite sized pieces and cook in skillet with 1-2 Tbs. oil. If you’re making tempeh, just cook it in the skillet. Cook over medium heat, stirring frequently till done.
Chipotle’s Vegetarian Black Beans:
- 2 cans black beans, 1 drained and 1 undrained
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/8 tsp. allspice
- 1 garlic clove, crushed
- 1/2 tsp. salt
- 1/4 tsp. sugar
- Pour the beans into a small saucepan.
- Stir in the other ingredients.
- Heat over medium heat until hot. Allow to simmer until the rest of the meal is ready.
Chipotle’s Corn Salsa:
- 16 oz frozen corn, thawed and drained
- 1/4 cup red onion, diced
- 1 jalapeno pepper, seeds removed and diced
- 1/3 to 1/2 cup cilantro, chopped
- 1/4 tsp. salt
- Stir all the ingredients together. Top your burrito bowls with it!
- 3 Ripe Avocados
- 1/2 Cup of Chopped Red Onions
- 1/2 Cup of Chopped Cilantro
- 1/3 Cup Chopped Jalapeno
- 1/8 Cup of Lemon and Lime Juice – 80/20 ratio
- Pinch of Salt
- Place Avocados in a bowl and mash with a fork – You will want to leave it a little chunky.
- Add all the other ingredients and mix.
- Tope your bowls with this yummy addition!
Chipotle’s Cilantro-Lime Rice:
- 8 cups water
- 2 cups Basmati rice (I used brown rice)
- 2 Tbs. lime juice
- 1/2 cup chopped cilantro
- 1/4 tsp. salt
- Bring the water to a boil in a large pan.
- Stir in the rice. Cook uncovered at a medium boil for 12 minutes.
- Drain the rice in a colander.
- Put rice back in cooking pot. Stir in cilantro, lime juice and salt.
To make the burrito bowls, assemble the ingredients to your liking and enjoy! We also added some Pico de Gallo to the dish and sautéed bell peppers. Yum!
I love mashed potatoes. In fact, I could eat mashed potatoes with every meal for the rest of my life and be totally happy. As a kid I would make mashed potatoes volcanoes with my mom’s delicious gravy as the piping hot lava that would explode from my garlicky mashed potato mound. Yes, I still do that today at the age of 25.
Gravy is a perfect example of the luxuries you don’t think about when deciding to become of a vegetarian. I’m not saying that I haven’t had gravy for the last 5 years, but I just recently stumbled upon a recipe that even a meat-eater would like. What is usually a concoction of drippings and brown bits from the bottom of your roasting pan, fat, flour and water has now been transformed into a vegetarian-friendly emulsion of herbs, spices and veggie broth.
This recipe is great for all those vegetarians, vegans, gluten- and lactose-intolerant foodies out there. Just because people think we only eat rabbit food doesn’t mean we can’t indulge in a little decadence every now and then!
This recipe would be PERFECT for any holiday dinner (especially Thanksgiving) or just to make some of our guilty pleasures like Biscuits & Gravy or just a big ole bowl of taters. And it’s a very simple and quick recipe for any vegetarian to make in case you need to bring your own gravy to a family gathering.
- 1/2 cup vegetable broth
- 1/2 cup nondairy milk (I used soy)
- 1 tbsp rubbed sage
- 2 tbsp nutritional yeast (check nutritional facts to make sure it’s gluten-free. I used one by Bob’s Red Mill)
- 2 tbsp flour (I used a gluten-free kind by Bob’s Red Mill)
- 1/4 tsp garlic powder (granulated)
- 1/4 tsp onion powder (granulated)
- 1/4 tsp liquid smoke
- dash paprika
- 1 lemon wedge (juice of)
- pinch salt
- black or white pepper
Whisk all ingredients together in a medium pot. Squeeze the juice out of your lemon wedge completely, and discard the rind. Bring gravy to near boil over high heat but just before it boils, immediately turn off the heat and remove the pot to a non-hot burner, stirring it. Taste, adding black or white pepper and salt as desired.
A love for cooking definitely runs in my family. Growing up, my mom and aunt always prepared the most delicious meals; it served as a true inspiration to my culinary adventures. They had “go-to” recipes but still weren’t afraid to experiment – sometimes for the good and sometimes for the bad. Either way, you still have fun mixing it up in the kitchen, right?
As I have mentioned in previous posts, I am the only vegetarian in my family – so reconstructing those family favorites was quite a task. If there was one dish my mom is known for, it would definitely be her meatballs. I can’t remember a family event when she wasn’t asked to bring a batch. Considering that I’m not “afraid” of meat (I just don’t eat it) and that my boyfriend is a die-hard meat fan, I decided to make a batch for him.
I was then inspired to not just create a vegetarian version, but a VEGAN one! I’m not a vegan, but some of my favorite dishes I’ve made happened to be vegan. I figured it wouldn’t hurt to give it a shot – besides, the “meatball” is simply an accessory to a spaghetti dish, right?
Well, it turned out that not only were the vegetarian meatballs easy to make, they were DELICIOUS! Even Nick liked them! I pulled the recipe from my handy dandy Veganomicon – whether you’re a vegan, vegetarian or meat-eater, I highly recommend this book. It is chock full of hearty and satisfying recipes. I actually made two recipes from this book, Spaghetti and Beanballs (p. 189) and Homemade Marinara Sauce (p. 205).
For Homemade Marinara Sauce:
2 tbsp olive oil
4 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1/4 t thyme
1/4 t oregano
1/2 t salt
couple grinds of black pepper
20 oz. can of cooked kidney beans
1/4 c. vital wheat gluten
1/2 c. bread crumbs
2 T. olive oil
2 T. soy sauce
2 T. steak sauce or tomato paste
2 cloves garlic, pressed or grated
1/4 t. lemon zest
1/2 t. oregano
1/4 t. thyme
- Heat the oil in a medium saucepan on medium-low. Add the garlic and cook about a minute. Don’t let it burn.
- Add the rest, cover, bring to simmer over medium heat, then turn it down to low and simmer 15 minutes.
- Preheat oven to 375* and spray rimmed baking sheet with oil.
- Mash kidney beans using potato masher or food processor. I used my food processor and it worked well. Some beans were left whole and that was OK with me. Add in the rest of the ingredients and mix together. Knead with your hands for about a minute once combined.
- Roll into balls – I got about 20 out of this using 3 cups of beans – and place on baking sheet. Spray beanballs with a little more oil. Bake for 15 minutes, then flip and bake again for 10 minutes.
- The book says to cover them in the sauce and baked them again for 5 minutes. I decided to just let them simmer in the sauce for a couple of hours since that’s what my mom’s recipe called for. It turned out fantastic – less clean-up and a more flavorful ball!
- Now the only cooking left to do is cook that pasta according the directions on the package.
- I topped my plate off with some vegan Parmesan by Rice Dream – it actually tastes a lot like Kraft grated parmesan.
- Now, pour a glass of wine. Sip. Eat. Enjoy.
A couple a years ago when I was still working as a server, one of my favorite customers had told me about a new vegan cookbook called The Kind Diet – written by Alicia Silverstone. At this time, I had been a vegetarian for a couple of years and was very interested in experimenting with vegan cuisine. Needless to say, once my shift was over, I pedaled my way to the nearest bookstore to pick up a copy.
I knew I wasn’t ready to be fully vegan (I love cheese more than anything) but quite a few of the recipes looked lip-smacking delicious – and they were. Now, I will admit that the longest I’ve ever gone being a vegan is a little over a month – but I do like to take “vegan” weeks every now and then if I feel like I’ve over-indulged on the dairy.
So, even though I know that I could never be 100% vegan, I still refer to this book all the time for some yummy recipes. One of my favorite dishes from this book is the Rustic Pasta. It’s so tasty and hearty that even a meat-eater would approve and probably wouldn’t complain about the lack of animal product. I like serving this dish with a big fresh salad or with some veggie sausage on top.
You should also check out Alicia’s vegan website: The Kind Life.
- 1/4 pound pasta (you can choose long or short shape)
- 2 T olive oil
- 2 large onions, very thinly sliced
- 2 garlic cloves, finely chopped (I used more)
- 2 celery stalks, diced or thinly sliced on a diagonal
- 1/4 cup shoyu
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1 head green cabbage, thinly sliced
- 5-6 tablespoon marinara sauce
- Bring a large pot of water to a boil for the pasta. Salt the water and add the pasta. Cook just until al dente. Drain the pasta well.
- Heat the olive oil in a large skillet over high heat. Add the onions and cook for 7 minutes until softened. Then add the garlic and saute for 3 minutes longer. The onions should transparent and turning golden.
- Add the celery to the skillet and saute for 3-4 minutes. Stir in the shoyu, salt, garlic powder, then add the cabbage; saute for 4 minutes. Reduce the heat to a simmer and cook for 5 minutes longer.
One of my favorite things to come home to is a delicious supper that has been in the slow cooker all day. I decided to make Slow Cooker Spicy Marinara so I didn’t really go all out on this one, but I must say, it was one of the best marinara sauces I’ve had in a while (sorry Auntie)! I did my own little take on this recipe from Life Currents blog, but added some crushed red pepper and a nice glug of red wine because, well… um do you know me? I’m a firm believer in red wine really bringing out the vibrancy in a tomato sauce – and I think slow cooking the sauce for over 8 hours really allowed the flavors to develop beautifully. I’ve made a lot of pasta sauces for Nick, but I think this one was his favorite. I made a whole ton of this stuff because you can freeze it and it keeps FOREVER.
I also thought about grabbing an Italian loaf to make some homemade garlic bread – but it isn’t really totally homemade unless you make the bread too, right? It dawned on me that I had just added a 5-minute Artisan bread recipe to my Pepperplate account so I decided to try it out. I failed to get a picture of the bread itself, but in the picture below, you can see the final product – Herb and Cheese Garlic Bread (obviously not vegan, but can easily be made vegan with shredded Daiya cheese). I made a VERY small loaf so I only let it rise about an hour before tossing it in the oven and still came out delicious and golden-brown in color. I made a ton of more dough, so expect to see a picture of one these beauties in the near future.
I put together this little Italian dish for the two of us:
Slow Cooker Spicy Marinara
Makes 13 (½ cup) servings
- 8 cups crushed tomatoes or 2 (28 oz.) cans crushed tomatoes
- 1 (6 oz.) can tomato paste
- 1/2 cup red wine
- 1 medium onion, coarsely chopped
- 2-4 cloves garlic, finely chopped
- 2 whole bay leaves
- 1 tablespoon dried basil
- ½ tablespoon dried oregano
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- dash of crushed red pepper flakes
- 1 teaspoon salt, if desired
- freshly ground pepper
- Place all ingredients in the slow cooker. Stir well to combine. Secure the lid on your slow cooker and cook on low for 8 hours or high for 6 hours. Stir the sauce and remove the bay leaves. Taste for seasonings, adding more salt and some freshly ground pepper as desired.
5 Minute Artisan Bread
Makes (4) 1lb. loaves
- 3 cups lukewarm water
- 1 1/2 tablespoons granulated yeast (2 packets)
- 1 1/2 tablespoons kosher salt or 1 1/2 tablespoons other coarse salt
- 6 1/2 cups flour, unsifted, unbleached, all-purpose (not strong)
Preparing Dough for Storage:
- Warm the water slightly. It should feel just a little warmer than body temperature. Warm water will rise the dough to the right point for storage in about 2 hours. With cold water it will need 3-4 hours.
- Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don’t worry about getting it all to dissolve.
- Mix in the flour and salt – kneading is unnecessary. Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula. Don’t press down into the flour as you scoop or you’ll throw off the measurement. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform. If you’re hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don’t knead, it isn’t necessary. You’re finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
- Allow to rise. Cover with lid (not airtight or it could explode the lid off). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won’t harm the result.
- You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
Ready to bake? Follow the instructions below:
- Prepare your loaf tin, tray, or whatever you’re baking it in/on. Sprinkle the surface of your refrigerated dough with four. Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife.
- Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off – that’s fine, it isn’t meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
- The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 – 60 seconds.
- Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period. That’s fine, more rising will occur during baking.
- Twenty minutes before baking, preheat the oven to 450°F Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread.
- Dust and Slash. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
- After a 20 min preheat you’re ready to bake, even though the oven thermometer won’t be at full temperature yet. Put your loaf in the oven. Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
- Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.
- Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavour and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavour.
I’ve been MIA again – well from this blog but NOT from the kitchen. Being a vegetarian, I like to dabble in vegan recipes whenever the flavors tickle my fancy. The other night, I made the Black Soybean and Kabocha Squash Stew from page 164 of The Kind Diet. The Kind Diet is a vegan cookbook crafted by Alicia Silverstone aka Cher Horowitz ; but it’s not only a cookbook, it’s a lifestyle guide. I am by no means a vegan (I love my cheese and yogurt), but as my bio states, I do like to experiment with recipes and most of the time, they turn out to be delicious.
What surprised me most about this dish was how sweet it turned out to be. I am NOT a fan of sweets but pairing this stew with some rice and greens made the whole dish come together flawlessly. However, I would suggest cutting the mirin suggestion of 1 cup down to ½ cup to avoid it being overly sweet. I can’t wait until the temperature starts to cool down here – this would be a fabulous winter dish to keep you warm and cozy!
- 1 cup dried black beans (or plain black beans)
- 1” piece of konbu seaweed (in Asian section of most markets)
- 2 Tbs. extra virgin olive oil
- 2-3 garlic cloves, thinly sliced
- 1/2 cup chopped onions
- 1 tsp. chili powder
- Sea Salt
- Pinch of Crushed Red pepper flakes
- 1 teaspoon ground cumin
- 2 ½ cups canned diced tomatoes
- ½ kabocha squash, peeled and cut into 1” pieces
- 1 cup mirin (in Asian section of most markets)
- 2 teaspoons white miso
- 2 celery stalks diced
- Rinse the beans and rub them with a kitchen towel to dry them out.
- Toast them in a dry skillet on low heat for 5-10 minutes.
- Put beans in a large pot with the kombu and 3 cups of water. Bring to a boil, reduce heat and cover for 90 minutes.
* If you don’t have the time to do these first 3 steps, you can just add one or two cans of black beans. I have done this a few times (using 2 cans because I love beans). The recipe turns out just as tasty, but it really is better to cook with dry, organic beans if you have the time.
- While the beans cook, combine the oil, garlic, onion and chili powder in a large skillet over medium heat.
- Add a little salt, red pepper flakes and cumin, continue cooking another 2-3 minutes.
- Add tomatoes, squash, mirin and 1 cup of water. Bring to a boil, cover and simmer for about 35 minutes.
- Using about a ladle of broth from the stew, in a small bowl combine it with the miso until the miso is dissolved, then add back to the pot.
- Add the beans and celery, and you’re done!
- 1 block of extra-firm tofu, drained
- 1 tbp. Light Soy Sauce
- 1/4 tsp. ground ginger
- 3/4 tsp. minced garlic
- 1/4 tsp. sesame oil
- Mix all ingredients together in a shallow bowl.
- Once the tofu has drained, slice five 1-inch strips and toss them in the marinade.
- Allow to sit for 5-10 minutes.
- Throw strips on a medium-high heat grill pan and cook for 3 minutes on each side.
Marinated Tomato Salad ingredients:
- 6 to 8 ripe tomatoes
- 4 green onions
- 1 cup extra-virgin olive oil
- 3 to 4 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- Salt and freshly ground black pepper
- Handful fresh parsley leaves, lightly chopped
- 12 fresh basil leaves, chiffonade
Marinated Tomato Salad instructions:
- Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.
- Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.
- Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.
Wilted Spinach with Fried Garlic ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, sliced
- 1 pound spinach, washed and stemmed
- Salt & freshly ground pepper, to taste
Wilted Spinach with Fried Garlic instructions:
- Heat oil in a large skillet over medium-high heat.
- Add garlic and stir until golden, about 30 seconds.
- Add greens in batches, if necessary, and toss until just wilted, 2 to 4 minutes.
- Season with salt and pepper.