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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Stir-Fried Baby Greens with Ginger and Garlic

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Stir-Fried Baby Greens with Ginger and Garlic Empty Stir-Fried Baby Greens with Ginger and Garlic

    Post by Lobo Sun 24 Jan 2016, 10:03 pm

    Stir-Fried Baby Greens with Ginger and Garlic Img83l
    Stir-Fried Baby Greens with Ginger and Garlic
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    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Servings: 4
    Mixed baby greens for stir-frying are available in many grocery stores and farmers’ markets. The mixtures typically include young, tender leaves of Swiss chard, kale, beets, spinach, radicchio and curly endive.






    • 10

    Ingredients:


    • 1 Tbs. canola or safflower oil  
    • 2 tsp. peeled and minced fresh ginger 
    • 1 tsp. minced garlic 
    • 1 lb. mixed baby greens for cooking, well rinsed and drained but not dried (see note above) 
    • Pinch of kosher salt 

    Directions:

    Place a wide, deep saucepan over medium-high heat until hot enough for a drop of water to sizzle and then immediately evaporate. Add the oil, ginger and garlic and heat just until the garlic begins to sizzle, about 10 seconds.

    Add the greens all at once and, using tongs or 2 wooden spoons, toss and stir to coat with the oil and seasonings. Cover and allow the greens to steam with the droplets of rinsing water until tender, 9 to 12 minutes; the timing will depend on the varieties in the mix. Season with the salt.
    Transfer the greens to a warmed serving dish and serve immediately. Serves 4.

    Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).

      Current date/time is Fri 19 Apr 2024, 9:33 am