Monday, June 27, 2011
*No, not that stalking.
I'm afraid I'm talking about all the stalks off all those greens you bought at the market on the weekend. And how we're going to use them.
(Hope I didn't disappoint you)
Stalks and Garlic
5 min prep + 5 min cooking
olive oil, avocado oil, coconut oil, butter or ghee
fresh garlic, minced or pressed - to taste
1. Wash and pat dry your stalks. Use scissors to snip them into 1" (2.5cm) pieces - or so.
2. In a large frying pan, saute your minced garlic in oil - over medium heat. I used 2 cloves of garlic and 1 Tbs olive oil for the amount of stalks above.
3. After a minute or two, add the stalks! My set came from leafy greens I used in salads, plus some parsley stalks from the garden. You could also happily use silverbeet (chard) stalks, broccoli stalks, and so on. As long as it's edible, it works.
4. Saute for another 2 minutes or so, stirring constantly, until the stalks start to darken. We still want them crispy, though, so don't cook them too long. Season with sea salt, to taste.
We ate these as a side dish, and also sprinkled over the top of pasta. Mmmmmm ....
Well, this is an easy and nutritious way to make use of a part of the vegetable you might otherwise throw out. So the stalks are free (ish). The garlic and oil bring this dish to around ... oh ... $0.50 or so.
PS. Like my serving spoon? It's a gorgeous thrifty find for my country-style servingware. You can find more thrifty goodies here.