GARLIC TURNS GREEN WHEN COOKED RECIPES

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GARLIC BUTTER SAUTEED ZUCCHINI - INSPIRED TASTE



Garlic Butter Sauteed Zucchini - Inspired Taste image

Sauteed zucchini is a quick, easy, and healthy side. We love simply sauteed zucchini with a bit of minced garlic, salt, and pepper. That said, we have shared quite a few variations in the article above.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield Makes 4 servings

Number Of Ingredients 7

1 ¼ pounds chopped zucchini (2 medium)
1 tablespoon butter
1 tablespoon minced garlic (3 cloves)
1 scallion, thinly sliced
1 to 2 teaspoons fresh lemon juice or red wine vinegar, optional
1/4 cup fresh grated parmesan or pecorino cheese, optional
Salt and fresh ground black pepper

Steps:

  • It’s up to you as to how you cut the zucchini. You can slice the zucchini into rounds, cut into half moons or chop into bitesize pieces.
  • Melt the butter in a wide skillet over medium-high heat. Add the zucchini and garlic and cook, stirring occasionally until the zucchini is browned in places and tender, 3 to 5 minutes.
  • Turn off the heat, and then stir in the scallions, a squeeze of lemon juice, and cheese (if using). Taste, and then season with a pinch of salt and black pepper. Serve immediately.

Nutrition Facts : ServingSize 1/4 of the recipe (just over a cup), Calories 32, FatContent 2.9g, SaturatedFatContent 1.8g, CholesterolContent 7.6mg, SodiumContent 292.2mg, CarbohydrateContent 1.5g, FiberContent 0.3g, SugarContent 0.2g, ProteinContent 0.4g

10 MINUTE LEMON GARLIC SAUTEED BOK CHOY - INSPIRED TASTE



10 Minute Lemon Garlic Sauteed Bok Choy - Inspired Taste image

Boy choy is a nutritious vegetable and an excellent source of vitamin C and vitamin A. It tastes mild and when cooked correctly has a light crunch at the bottom with wilted greens on top. When making the recipe below, it’s important not to burn the garlic. I love this when the garlic is well toasted, but if the garlic turns very dark brown, it will taste bitter. Another thing to note is that even when you have removed the bok choy from the pan, it continues to wilt and soften. So if you notice the garlic browning too much, it’s okay to transfer everything out of the pan a minute early.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield Makes approximately 4 servings

Number Of Ingredients 6

1 pound baby bok choy
1 1/2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
Pinch crushed red pepper flakes
Sea salt
Half of a lemon, cut into wedges

Steps:

  • Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.
  • Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
  • Toss in the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
  • Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
  • Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.

Nutrition Facts : Calories 60, ProteinContent 1 g, CarbohydrateContent 4 g, FiberContent 1 g, SugarContent 1 g, FatContent 5 g, SaturatedFatContent 1 g, CholesterolContent 0 mg

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