4 garlic cloves, peeled and crushed, or one green garlic stalk, finely chopped
FLAVORED OIL:
Heat oil in a small, heavy saucepan over medium-low heat. Add garlic and barely simmer until garlic is just beginning to brown. Remove and discard garlic. Pour oil into a clean container and reserve.
ESCAROLE:
Remove any tough outer or damaged leaves from the escarole. Cut off the tough root end and tear leaves into large pieces. Wash well in a sink filled with cold water. Shake off excess water. In a deep saucepan with cold water to cover by about 2 inches, boil escarole for about 5 minutes over high heat. Remove from heat and drain in a colander. Immediately place escarole in cold water to cover, stopping the cooking process. When escarole is cool, drain well in a colander and pat dry.
TO MAKE GARLIC AND OIL SAUTEED ESCAROLE: Heat oil in a large, heavy sauté pan over medium heat. Add garlic. Stir in the escarole and sauté for 3 minutes or until hot. Season with salt and pepper and serve.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-05-24 13:07:362015-05-24 13:07:36Garlic and Oil Sauteed Escarole
Green Garlic, Lemon and Parmesan Oven Roasted Zucchini
1 1/2 lbs. zucchini (about 2-3 large zucchini)
2 Tbsp. olive oil
Zest of 1 small lemon (1 tsp)
2 cloves garlic, crushed through a garlic crusher or finely minced
3/4 cup finely shredded parmesan cheese
Salt and freshly ground black pepper
Cut zucchini into thick wedges or halves (cut each zucchini in half then that half in half, so you have 4 wedges from each zucchini. In a small bowl, stir together olive oil, lemon zest and garlic. Align zucchini on prepared baking sheet spacing them evenly apart. Brush olive oil mixture over tops of zucchini (working to get some of the garlic/lemon zest on each piece and not just in one spot. It clumps together a little so just spread it out). Sprinkle tops with parmesan cheese (try to get as much of it on the tops as possible, you can pick up what was sprinkled off to the sides of the zucchini and add it to the tops) and season lightly with salt and pepper. Bake in preheated oven 11 – 13 minutes. Then, adjust oven rack near top of oven and broil for several minutes until parmesan is golden brown. Serve warm.
In a sauce pan, melt a few tablespoons of butter. Add chopped spring garlic and cook on low heat until softened. Stir in a cup of white wine and allow reducing to thin sauce. Add shrimp and cook until pink, don’t overcook. Serve immediately by itself or over angel hair pasta. Top with sprinkle of parsley.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-05-24 13:05:262015-05-24 13:05:26Green Garlic, White Wine and Shrimp
Garlic and Oil Sauteed Escarole
Garlic and Oil Sauteed Escarole
FLAVORED OIL:
FLAVORED OIL:
Heat oil in a small, heavy saucepan over medium-low heat. Add garlic and barely simmer until garlic is just beginning to brown. Remove and discard garlic. Pour oil into a clean container and reserve.
ESCAROLE:
Remove any tough outer or damaged leaves from the escarole. Cut off the tough root end and tear leaves into large pieces. Wash well in a sink filled with cold water. Shake off excess water. In a deep saucepan with cold water to cover by about 2 inches, boil escarole for about 5 minutes over high heat. Remove from heat and drain in a colander. Immediately place escarole in cold water to cover, stopping the cooking process. When escarole is cool, drain well in a colander and pat dry.
TO MAKE GARLIC AND OIL SAUTEED ESCAROLE: Heat oil in a large, heavy sauté pan over medium heat. Add garlic. Stir in the escarole and sauté for 3 minutes or until hot. Season with salt and pepper and serve.
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Green Garlic, Lemon and Parmesan Oven Roasted Zucchini
Green Garlic, Lemon and Parmesan Oven Roasted Zucchini
Cut zucchini into thick wedges or halves (cut each zucchini in half then that half in half, so you have 4 wedges from each zucchini. In a small bowl, stir together olive oil, lemon zest and garlic. Align zucchini on prepared baking sheet spacing them evenly apart. Brush olive oil mixture over tops of zucchini (working to get some of the garlic/lemon zest on each piece and not just in one spot. It clumps together a little so just spread it out). Sprinkle tops with parmesan cheese (try to get as much of it on the tops as possible, you can pick up what was sprinkled off to the sides of the zucchini and add it to the tops) and season lightly with salt and pepper. Bake in preheated oven 11 – 13 minutes. Then, adjust oven rack near top of oven and broil for several minutes until parmesan is golden brown. Serve warm.
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Green Garlic, White Wine and Shrimp
Green Garlic, White Wine and Shrimp
In a sauce pan, melt a few tablespoons of butter. Add chopped spring garlic and cook on low heat until softened. Stir in a cup of white wine and allow reducing to thin sauce. Add shrimp and cook until pink, don’t overcook. Serve immediately by itself or over angel hair pasta. Top with sprinkle of parsley.
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