1 cup very roughly chopped flat leaf parsley, plus 1 cup whole leaves
1½ teaspoon finely chopped thyme leaves
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon each sea salt and freshly ground black pepper
3 green onions, thinly cut on the diagonal
2 quarts mixed baby greens
Whirl chopped parsley, thyme, lemon zest, lemon juice, oil, salt, and pepper in a blender with one tablespoon water until very smooth, 1-2 minutes.
Toss parsley leaves, onions, and greens in a large bowl with just enough dressing to coat. Reserve remaining dressing for another use.
Sarah
Showing posts with label Greens. Show all posts
Showing posts with label Greens. Show all posts
Italian Beans and Greens
4 cans Northern white beans
1½-2 cans chopped collard greens, drained
2 cans chopped tomatoes with juice
1/4 cup chopped garlic
1 medium onion, chopped in large pieces
2 tablespoon olive oil
2 tablespoon ham base (if you cannot get a good ham base, cook a couple of ham hocks in water and add a cup of the resulting ham stock to the beans)
Salt and pepper to taste
Combine all ingredients and bake in a covered casserole dish at 350ยบ F for 1½ hours. Add more ham stock to the desired consistency. Make sure the cans are all the same size in measurement.
Jackie
1½-2 cans chopped collard greens, drained
2 cans chopped tomatoes with juice
1/4 cup chopped garlic
1 medium onion, chopped in large pieces
2 tablespoon olive oil
2 tablespoon ham base (if you cannot get a good ham base, cook a couple of ham hocks in water and add a cup of the resulting ham stock to the beans)
Salt and pepper to taste
Combine all ingredients and bake in a covered casserole dish at 350ยบ F for 1½ hours. Add more ham stock to the desired consistency. Make sure the cans are all the same size in measurement.
Jackie
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