Preheat a grill to medium-high heat (around 400F).
Rub the asparagus with the olive oil, salt, and pepper and place on the grill.
Cook the asparagus until tender, and 5-6 minutes.
Recipe Tag: Vegetables
Simple Sauteed Swiss Chard (Module 8)
Tear or cut the greens into bite-sized pieces, removing the hard stems.
Heat a large saucepot over medium-low heat. Add olive oil and onion and cook until it starts to turn translucent, about 4 minutes.
Add garlic and continue to cook, stirring often, for 30 more seconds. Turn down the heat if the onions begin to brown.
Add the greens, salt, and pepper to the pan. Stir the greens often. Add water if necessary to wilt, a few tablespoons at a time.
Continue stirring until greens are fully cooked, about 5 minutes.
Serve.
Roasted Asparagus
Preheat oven to 375°F.
Toss asparagus with the oil, garlic, lemon juice and zest, black pepper, and salt.
Place asparagus on a cookie sheet or other sheet pan and roast in preheated oven for 5 minutes, or until slightly tender.
Top asparagus with parmesan and bake for an additional 2-4 minutes, or until cheese is melted and has started to brown.
Serve warm.
Savory Braised Collard Greens
Preheat oven to 350F.
Heat a medium sized pot over medium-high heat and add the oil. When oil is hot, add onion and saute, stirring continuously, until it becomes translucent and begins to brown (approximately 10 minutes).
Add the greens, vinegar, maple syrup, water, and seasonings to the pot. Cook, stirring frequently, until greens are slightly wilted and thoroughly combined with the other ingredients.
Cover the pot with a lid or tin foil and place in the oven. Cook between 30-40 minutes, until greens are soft but not mushy.
OR: Cover the pot with a lid or tightly wrapped tin foil. Turn heat to low and simmer on the stove until greens are desired tenderness, 20-40 minutes.
When greens are finished cooking, stir in the butter. Add additional apple cider vinegar, if desired, for tangier greens.
Low Sodium Spinach and Garlic
Place the olive oil in a large skillet. Place the skillet over medium-low heat and add the garlic. Heat the oil and garlic together slowly. Don’t let the garlic turn brown or it will be bitter. Stir occasionally.
When the garlic has cooked for about ten minutes increase the heat to medium-high and add the spinach. Add the salt and sugar.
Cook, tossing frequently, for about 3 minutes until the spinach is wilted. Serve.
Smashed Cauliflower with Roasted Garlic
Place the water in a large stock pot fitted with a steamer basket.
Place the pot over high heat, and when the water boils, add the cauliflower to the steamer basket.
Cover and steam for 20 minutes.
While the cauliflower is steaming, place the roasted garlic in a large mixing bowl.
Using the back of a fork, mash the garlic into a smooth paste.
When the cauliflower is done, add it and the butter to the bowl with the garlic, then using the back of a fork, mash until it is in small pieces: about the size of grains of rice.
Add the buttermilk, salt, and black pepper and fold together until well blended.
Serve.
Low Sodium Sauteed Leeks
Rinse the leeks well. Cut the stem end off and any dried leaf tips of the dark green tops.
Slice in half lengthwise. Rinse again to remove any dirt from the inside of the leeks. Slice the leeks crosswise to separate the dark green tops from the white.
Slice both the tops and the bottom part of the leeks lengthwise into strips 1/4 inch to 1/2 inch wide. Keep the dark green tops and the bottom part of the leeks separate.
Spray a large skillet with olive oil and place the pan over medium-high heat. Add the dark green part of the leeks. Let the strips cook for about 5 minutes. Stir occasionally. They should brown only slightly.
After they have wilted somewhat, add the light green-white bottoms. Simply place them on top of the cooking dark green strips. Reduce the heat slightly. Let them cook for about two minutes and they will steam slightly, then begin to toss them to mix together with the dark green tops.
Add the salt and pepper. As you toss the leeks, adjust the heat to be hot enough to wilt the leeks and brown them only very lightly. They are done when the dark green tops are easily cut with a dinner knife — about 20 minutes total cooking time.
Orzo with Caper Shallot Vinaigrette
Place the water in a large saucepan and bring the water to a boil.
While the water is coming to temperature, place the shallots, sherry, and vinegar in a small saucepan over medium heat.
Simmer the sauce until it reduces by half (about 10 minutes).
When the water boils, add the orzo and cook 10-15 minutes or until al dente (or according to package directions.
After the sauce is reduced by 1/2, add the salt, pepper, capers, and butter.
Reduce the heat to very low and stir continuously until the butter is melted.
When the pasta is done, drain the pasta and return the pasta to its saucepan.
Add the sauce to the pasta along with the green onions. Toss and serve.
Low Sodium Minted Carrots
Place the water in a large stock pot over high heat. When the water is at a shiver (almost boiling) add the carrots.
Cook them for about 5 – 7 minutes, then remove them from the pan to a strainer or a paper towel.
Heat the olive oil and butter in a medium skillet over medium heat. Add the carrots, salt, mint and pepper. Cook, tossing frequently, for about another 2 – 3 minutes and serve.
Low Sodium Maple Sage Carrots
Place the water in a medium pot fitted with a steamer basket over high heat. Add the carrots and steam for about 10 minutes.
Place the butter and olive oil in a large non-stick skillet over medium high heat. Add the carrots and cook, tossing frequently. After the carrots begin to turn slightly brown, lower the heat to medium.
Toss and add the sage, salt and pepper. Cook for about 2 minutes. Add the maple syrup, toss and cook for about 1 minute. Serve.