1 bunch swiss chard, washed,trimmed, chopped 1 tbsp butter 4 garlic cloves, minced sea salt Heat the butter in a skillet and saute the garlic until fragrant. Add the chard and saute until tender, about 3 to 5 minutes. Season with sea salt and serve.
Tag: garlic
Spicy Collard Greens
1 bunch collard greens, washed thoroughly, stems removed, sliced in a chiffonade 2 slices bacon, diced 4 cloves garlic, sliced 1/2 onion, minced 1 bay leaf 1 chili de arbol, sliced 1 cup chicken stock sea salt Saute the bacon until crisp in a dutch oven. Add the onion, garlic, bay leaf, and chili and… Continue reading Spicy Collard Greens
Italian Bread Linguine
3 cups italian bread, cubed 3/4 lb linguine 8 garlic cloves, sliced sea salt and cracked pepper 1/4 cup olive oil 1 tbsp minced oregano 3 tbsp minced parsley 1/2 cup pecorino, grated Cook the linguine in boiling salted water until al dente. Meanwhile, heat the olive oil in a dutch oven and saute the… Continue reading Italian Bread Linguine
Braised Turnip Greens
1 bunch turnip greens, washed well, stalks removed, chopped in a chiffonade 1/2 onion, minced 1 clove garlic, minced 1/4 lb bacon, diced 1/2 tbsp cajun seasoning 2 cups chicken stock Saute the bacon until crisp in a dutch oven. Add the onion and garlic clove and saute until tender. Add the turnip greens and… Continue reading Braised Turnip Greens
Lamb Kabobs
1/4 cup soy sauce 2 tsp dry thyme 6 cloves garlic, sliced thin 1 tbsp olive oil 1 lb lamb, cut in 1" cubes Combine the soy suace, thyme, garlic, and olive oil. Mix well. Pour over the lamb and mix well. Chill overnight. Drain the marinade from the lamb and discard the liquid. Skewer… Continue reading Lamb Kabobs
Teriyaki brined Porkchops
2 porkchops 1/4 cup soy sauce 1/4 cup chicken stock 2 tbsp mirin 3 tbsp sugar 1 garlic clove, sliced Combine the soy sauce, chicken stock, mirin, sugar, and garlic. Mix well and pour over the porkchops. Chill overnight. Drain the porkchops and pat dry. Grill until cooked.
Lemon Cream Salmon Linguine
1 head of garlic sea salt and cracked ppper olive oil 3/4 lb linguine 1/3 cup white wine 1/2 cup chicken stock 1/4 lb salmon fillet, skinned, cut in 1" cubes the juice of half a lemon 1 tbsp minced fresh rosemary 1/4 cup heavy cream grated parmesan Preheat the oven to 400 F. Cut… Continue reading Lemon Cream Salmon Linguine
Soy Marinated Chicken
1/2 cup soy sauce 1 tbsp dry sherry 1 tsp dry mustard powder 1 1/2 tbsp minced ginger 3 garlic cloves, minced cracked pepper 6 chicken thighs Combine the soy sauce, sherry, mustard, ginger, garlic and pepper. Mix well and pour over the chicken. Marinate the chicken in the fridge overnight. Preheat the oven to… Continue reading Soy Marinated Chicken
Garlic Rice Pilaf
5 large cloves garlic, crushed 1 tbsp butter 1 tbsp olive oil 1 cup long grain white rice 1 cup chicken stock 3/4 cup water 1/4 tsp salt Heat the butter with the olive oil in a saucepan. Saute the garlic until tender. Stir in the rice and keep stirring 2 minutes. Add the chicken… Continue reading Garlic Rice Pilaf
Braised Carrots
1 tbsp butter 3/4 lb small carrots, peeled, trimmed, cut 1/4 inch thick 1 garlic clove, crushed 1/2 tsp dry thyme salt and pepper 1/2 cup chicken stock Preheat the oven to 375 F. Melt the butter in an oven proof skillet and saute the carrots with the garlic and thyme. Season with salt and… Continue reading Braised Carrots