BLACK GREENS RECIPES

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SIMPLE AND DELICIOUS BEET GREENS RECIPE | ALLRECIPES



Simple and Delicious Beet Greens Recipe | Allrecipes image

Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!

Provided by Daryl Gerboth

Categories     Greens Side Dishes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 7

2 bunches beet greens, stems removed
1 tablespoon extra-virgin olive oil, or to taste
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
salt to taste
freshly ground black pepper to taste
2 lemons, quartered

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
  • Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.

Nutrition Facts : Calories 48.8 calories, CarbohydrateContent 7.4 g, FatContent 3.6 g, FiberContent 3.4 g, ProteinContent 1.2 g, SaturatedFatContent 0.5 g, SodiumContent 45 mg, SugarContent 0.1 g

PERFECTLY COOKED CHICKEN BREAST | JAMIE OLIVER RECIPES



Perfectly cooked chicken breast | Jamie Oliver recipes image

Juicy chicken and bacon, fresh veg and creamy potatoes, this speedy midweek roast has got it all.

Total Time 15 minutes

Yield 4

Number Of Ingredients 13

800 g potatoes
3 onions
olive oil
1 organic chicken stock cube
½ a bunch of fresh sage
100 ml single cream
30 g Parmesan cheese
4 x 120 g skinless higher-welfare chicken breasts
a few sprigs of fresh rosemary
2 rashers of higher-welfare smoked streaky bacon
200 g baby leeks
200 g baby spinach
200 g frozen peas

Steps:

  • Ingredients out • Kettle boiled • Oven grill on high • Food processor (fine slicer) • Medium lidded pan, high heat • Large high-sided roasting tray, high heat • Large frying pan, medium-high heat START COOKING Scrub the potatoes clean, finely slice in the processor, then tip into the medium pan and cover with boiling water and the lid. Peel the onions, finely slice in the processor, then tip into the roasting tray with 2 tablespoons of oil, crumble in the stock cube and season with sea salt and black pepper. Tear in the sage leaves and stir regularly, adding a splash of water if they start to catch. On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the rosemary leaves, then fold the paper over and bash and flatten the chicken to 1.5cm thick with a rolling pin. Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through. Drain the potatoes well in a colander, then tip into the onion pan, stir together and arrange in a flat layer. Pour over the cream, then finely grate over the Parmesan and pop under the grill on the top shelf. Halve the leeks lengthways, rinse under the tap, then finely slice. Put into the empty lidded pan on a high heat with 1 tablespoon of oil, stirring often. Finely slice the bacon and add to the chicken pan, tossing regularly. Stir the spinach and peas into the leeks and once the spinach has wilted and the peas are tender, pile on a board or platter with the chicken and bacon on top. Serve with the gratin.

Nutrition Facts : Calories 666 calories, FatContent 26.7 g fat, SaturatedFatContent 8 g saturated fat, ProteinContent 53.3 g protein, CarbohydrateContent 48.1 g carbohydrate, SugarContent 11.1 g sugar, SodiumContent 2.3 g salt, FiberContent 10.4 g fibre

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