green vegetables

Nothing beats the flavor of asparagus, coated in olive oil, sprinkled with salt, and quickly grilled.

Grilled Asparagus

asparagus

tablespoons extra virgin olive oil

Kosher salt

"Grilled asparagus with grilled haloumi makes a great entree (starter).  If you want to add some more colour, think about a few tiny tomatoes and mint leaves."

Preheat your grill for high, direct heat.

Prep asparagus, coat with olive oil, sprinkle with salt: Prepare the asparagus by breaking or cutting off any tough bottom ends (can save for stock, or discard).
Place the asparagus in a pan (to contain the spears while you put them on and take them off the grill).

Coat them with olive oil and sprinkle salt over them.

Grill on high, direct heat: Brush the grill grates lightly with olive oil. Place the asparagus spears on the grill so that the thickest ends are aimed toward the hottest part of the grill.
Alternatively, you can use a grill pan, heat on high.
Grill the asparagus spears for 2-4 minutes, until lightly charred and just fork tender, turning them often so that they brown on all sides.

Remove from grill and serve.

"Perfectly al dente and full of flavor.\r\nI used a grilling pan and added some baby belle's halved mmmmmm good!"

"I came across your blog this morning Elise, and decided to try your simple recipe for lunch to accompany my grilled salmon. It was perfect, charred nicely and had a bite. Thank you."

Easy sautéed spinach! The best way to cook delicious fresh spinach, with olive oil and garlic. 

Easy Sautéed Spinach

Extra virgin olive oil

garlic,

Salt

"I think the garlic should be finely chopped and then we should cook it. Cause one can not like the bites of garlic with big chunks of garlic. Tell me what you think it\"s just my personal opinion! - NO OFFENCE"

Clean and prep the spinach: Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.

Sauté garlic: Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.

Add spinach to pan: Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.

Remove from pan and drain excess liquid: After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat.

Drain any excess liquid from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.

"I made it and it was delicious.  Thank you, I will be making about twice a week!"

"So glad I read this before overcooking it again. Tossed it with shrimp and it was delicious. Thanks"

Broccoli, tossed in olive oil, lemon juice and salt, roasted and served with parmesan cheese and lots of black pepper.

Roasted Broccoli with Parmesan

(680 grams) broccoli,

extra virgin olive oil

2-3 garlic cloves,

black pepper

Parmesan cheese,

Preheat oven: Preheat oven to 425°F (220°C).

Toss broccoli and garlic with olive oil, lemon juice, salt: In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.

Arrange florets in a single layer on baking sheet: Arrange the broccoli florets in a single layer on a baking sheet that has been rubbed with some olive oil or lined with parchment paper or aluminum foil.

for 16-20 minutes: Roast at 425°F (220°C) for 16-20 minutes until cooked through (check by poking with a fork, should be fork tender) and lightly browned. The browned bits are the best! So don't worry if you see some charring.

Toss with Parmesan and black pepper: Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese. Be generous with the black pepper, broccoli loves it!
Serve immediately.

"Very gnommy! Thanks for posting from The Netherlands"

"Very satisfying, nice balance in the recipe."

"I made this last night for dinner and it was excellent.  I don't think my family will eat broccoli any other way from now on!"

"I didn't have lemon juice on hand, but it still tasted wonderful. 15 minutes was enough for me :)"

"Love this recipe! Event super picky boyfriend who only likes plain steamed  broccoli loved it! Just wish the nutritional info was included"

Love spinach? So do we! This easy side dish is made with BACON and a creamy béchamel sauce. This makes a great side with roast chicken, seared fish, or a holiday dinner.

Creamed Spinach with Bacon

spinach,

onion,

garlic, finely chopped (about 1 teaspoon)

nutmeg

Salt and pepper

butter

all-purpose flour

milk

"Very delicious!  I served with brown rice and Teriyaki Cod.  I followed the recipe except I did not have flour so I used 2 Tbsp pancake mix.  I used frozen spinach and 4 bacon slices diced.  My husband loved it."

Blanch and chop the spinach: Blanch the spinach in a pot of boiling water until the spinach is wilted, about 30 seconds to 2 minutes. Drain and rinse in cold water to stop the spinach from cooking further.
Squeeze the spinach to remove all the moisture possible. Chop the spinach and set aside.

Sauté the bacon, onions, garlic: Heat a large skillet on medium high. Add the chopped bacon and sauté until the bacon begins to render some of its fat.
Add the chopped onion and garlic. Sauté until onions are translucent.

the béchamel sauce: Melt the butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes.
Slowly add the milk, whisking continuously, cooking until thick.

Finish the dish and serve: Combine spinach, bacon and onion mixture, and béchamel sauce into one pan. Add nutmeg, salt, and pepper to taste. Bring to a simmer, remove from heat and serve.

"This recipe is amazing! I made it for a guys steak night last night and they are still raving about it. The only alteration I made was to simmer the final mixture at the end for 10minutes to thicken it a little. I also made it 6 hours ahead of time and it heated up just fine."

"I made this with oat milk and added some parmesan to the bechamel  (mine was a little thin but I also halved the recipe so I don't know if that threw off the ratio...). Absolutely delicious!"

Easiest way to make Swiss chard! Cook in olive oil with garlic and crushed red pepper.

Easy Swiss Chard

fresh Swiss chard

red pepper

coriander seeds (optional)

Prep the chard stalks and leaves: Rinse out the Swiss chard leaves thoroughly. Either tear or cut away the thick stalks from the leaves.
Cut the stalk pieces into 1-inch pieces. Chop the leaves into inch-wide strips. Keep the stalks and leaves separate.

Sauté garlic and crushed red pepper flakes: Heat the olive oil in a sauté pan on medium high heat. Add garlic slices, crushed red pepper, and coriander seeds (if using), and cook for about 30 seconds, or until the garlic is fragrant.

Add Swiss chard stalks: Add the chopped Swiss chard stalks. Lower the heat to low, cover and cook for 3 to 4 minutes.

Add the chopped leaves: Add the chopped chard leaves, toss with the oil and garlic in the pan. Cover and cook for 3 to 4 more minutes. Turn the leaves and the stalks over in the pan.
 
If the chard still needs a bit more cooking (remove a piece and taste it), cover and cook a few more minutes.
Serve immediately.
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"As always a hit from Simply Recipes.  I did add a bit of salt to it. The coriander and red pepper really elevated this. I served it with seared duck breasts with orange sauce...delicious!"

"This was really delicious! I had my own coriander from cilantro gone to seed, so finally a way to use that. And we used my first Swiss chard from my community garden plot. Glad I found this recipe. Next time I will use more of the chard leaves, just pile it on, to have more than enough for two."

"Tried for the very first time. I washed my veggies and I mixed them with kale, celery and sweet onion...sauteed in a cap full of organic olive oil, and 1 tbsp of butter and garlic clove....was great"

"It was very tasty! Added a bit of salt and pepper and lemon juice as well."

"Loved, loved, loved it....first time I've ever had chard......coriander seeds are a nice touch...and I got creative, added some beans, mushroom and Brussels sprouts accompanied by a cobb of  corn cause I was  hungry....really good.  Thank you..."

For a side that will make your guests green with envy, we thought outside the box to create this combination of broccoli, kale and green beans with a mulled wine-inspired reduction. The combination is as unique as it is delicious—not to mention decidedly festive.

Sautéed Greens with Red Wine Reduction

ml) red wine

tbsp ml) honey

½ tsp black pepper

1 stick, about 1 inch (2.5 cm) long

garlic, halved

tbsp ml) olive oil

cups g) day-old bread, cubed

oz g) bacon, diced

1 thinly sliced

2 garlic, chopped

½ lb g) trimmed green beans, blanched

broccoli,

cups g) kale leaves,

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

In a small saucepan over medium heat, bring all the ingredients to a boil. Simmer for about 10 minutes or until the wine is syrupy. Strain the wine reduction through a sieve. Set aside.

Red Wine Reduction

Meanwhile, in a large skillet over medium heat, lightly brown the garlic in the oil. Add the bread and continue cooking, stirring frequently, until the bread begins to brown and turn crisp. Set aside on paper towels.

Croutons

In the same skillet over medium-high heat, brown the bacon, onion and garlic in the oil. Add and brown the green beans and 
broccoli. Add the kale and continue cooking for about 5 minutes or until it begins to wilt. Add oil if needed. Lightly season with salt and pepper as the reduction already contains pepper.

On a large serving platter, spread the vegetables, top with croutons and drizzle with the red wine reduction.

Delicious with <a href="https://www.ricardocuisine.com/en/recipes/6972-pork-and-mushroom-stuffed-turkey"target="_blank">Pork and Mushroom Stuffed Turkey</a> as well as with grilled red meat or sausages.

Vegetables

https://cdn.jwplayer.com/v2/media/V7kkn3s2

Blanching Vegetables

In this zero-waste recipe, we use Swiss chard in its entirety, from stems to leaves!

Seared Tuna with Wilted Swiss Chard and Green Onion Broth

Swiss chard, about 1 lb (450 g)

lb (225 g) mini bell peppers, seeded and halved

garlic cloves, chopped

olive oil

tbsp Kalamata olives, pitted and halved

4 steaks

green onions, thinly sliced

(10 g) chives, finely chopped

chicken broth

Separate the Swiss chard stems from the leaves. Cut the stems into ½-inch (1 cm) pieces and set aside in a bowl. Coarsely chop the leaves and set aside in another bowl.

In a large non-stick skillet over high heat, soften the bell peppers and garlic in the oil for 2 minutes. Add the chard stems and cook for 4 minutes or until al dente. Add half of the chard leaves and cook until wilted. Add the remaining leaves and olives. Cook until all the leaves are tender. Season with salt and pepper. Keep warm.

Swiss Chard

In another skillet over medium-high heat, sear the tuna in 1 tbsp (15 ml) of the oil for 1 to 2 minutes on each side or until nicely browned on the outside but still raw at the centre. Season with salt and pepper. Set aside on a plate.

In the same skillet over medium-high heat, soften the green onions and chives in the remaining oil. Add the broth. Bring to a boil and let reduce by half.

On a work surface, slice the tuna steaks.

Divide the chard mixture among four shallow bowls. Top with the sliced tuna and green onion broth.

Tuna

Nous avons fait la recette telle quelle. Tout est parfait, mais il manque de saveur. Manque de zip! À refaire en trouvant les bonnes aromates.

https://cdn.jwplayer.com/v2/media/fOtI1lbA

Top 7 green vegetables recipes from across the web

The most viewed green vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Grilled Asparagus

Easy Sautéed Spinach

Roasted Broccoli with Parmesan

Creamed Spinach with Bacon

Easy Swiss Chard

Sautéed Greens with Red Wine Reduct...

Seared Tuna with Wilted Swiss Chard...

Top 7 green vegetables recipes from across the web

The most viewed green vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Asparagus

Easy Sautéed Spinach

Roasted Broccoli with Parmesan

Creamed Spinach with Bacon

Easy Swiss Chard

Sautéed Greens with Red Wine Reduct...

Seared Tuna with Wilted Swiss Chard...

The most viewed green vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine