In a skillet, heat ½-1 Tablespoon olive or canola
oil to medium-high. You'll know it's hot enough
when a piece of your finely chopped clove or two
of garlic sputters in the oil.
In quick succession, throw in the following, and
omit anything you don't like. Add other things
that you do. This is the Principle of
Transformation in a pan--instead of grabbing
something less healthy but easier because you've
made it before, you're going to learn a new dish,
put something together for dinner that's extra
nutritious and delicious. You might even find it
fun to play with the combos, and discover your
personal tastes over time.
The rest of the aforementioned garlic clove (or
two)
A few cherry tomatoes
1/4 thinly sliced yellow, red or vidalia onion
a handful of nuts, like slivered almonds, cashew
halves, pine nuts or hazelnuts
Salt and pepper to taste.
I add a splash of water and balsamic vinegar to
aid in the steaming of the greens which is...NOW!
Throw in enough baby spinach, herb salad mix,
dandelion greens, chopped kale, collard greens
(you have to de-stem those last two) to cover the
top of the pan --or any other dark, leafy green
you want to try.
Start folding the ingredients together so nothing
burns, until the greens are wilted to your taste.
Remember, they will keep cooking for about a
minute after you remove them from heat, so take
them off a little early.
Put the colorful mix on your plate, perhaps on top
of some brown rice or quinoa, and/or add some
protein to the pan or afterward like grilled
salmon, chicken or lean beef (preferably organic
meat), or eat them naked--they're tasty!
Originally Submitted
8/18/2012
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