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creamed greens recipe

Written on Wednesday, October 12, 2016 | 8:18:00 PM




SERVES: 4 as a side
PREPARATION: 10 minutes, once the cashew cream is made
COOKING: about 20 minutes 

Ingredients : 
- 4 tablespoons olive oil
- 200 g (7 oz) trimmed and sliced greens such as baby English spinach, kale or silverbeet (Swiss chard)
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 200 ml (7 fl oz) vegetable stock
- 300 ml (10½ fl oz) unsweetened non-dairy milk
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- ¼ teaspoon grated nutmeg
- sea salt flakes
- freshly ground black pepper
- 4 tablespoons cashew cream

Preparation Method :
1) Heat 2 tablespoons of the oil in a frying pan and sauté the greens over a medium–high heat until tender. Remove to a bowl.

2) Wipe out the pan, heat the remaining olive oil and cook the onion until tender, about 7 minutes. Add the garlic and cook for 2 minutes more. Add the stock, milk, lemon juice, nutritional yeast, nutmeg and salt and pepper. Gently simmer for 5 minutes, or until thickened slightly. Transfer to a blender, add the cashew cream and blitz until smooth and creamy. Return to the pan, add the greens and stir over a medium–low heat until the sauce has thickened and reduced. Serve hot.

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