How to Cook Spring & Summer Greens
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Recipes in this Video
3 recipes
vegetariangluten-freedairy-free
Originating from the Mediterranean region, this dish celebrates the vibrant flavors of spring with fresh greens and legumes. Traditionally enjoyed as a light meal or side, it reflects the region's emphasis on seasonal produce and healthy eating. Today, variations abound, with many incorporating different greens or herbs based on local availability.
Ingredients
- ●spring greens
- ●canned chickpeas
- ●garlic
- ●fresh mint
- ●olive oil
- ●lemon juice
- ●salt
- ●black pepper
- ●red pepper flakes
- ●onion
- ●vegetable broth
- ●parmesan cheese
- ●cumin
- ●coriander
- ●fresh parsley
- ●toasted pine nuts
Instructions
- 1Rinse and drain the canned chickpeas.
- 2Heat olive oil in a large skillet over medium heat until shimmering.
- 3Add chopped onion and minced garlic; sauté until softened, about 3-4 minutes.
- 4Stir in the chickpeas and cook for an additional 2-3 minutes.
- 5Add the spring greens and vegetable broth; cook until wilted, about 5 minutes.
- 6Season with salt, black pepper, cumin, and coriander; stir to combine.
- 7Remove from heat and stir in lemon juice and chopped fresh mint.
- 8Serve warm, garnished with toasted pine nuts and grated parmesan cheese.
- 9Sprinkle with red pepper flakes for added heat, if desired.
- 10Finish with a drizzle of olive oil and additional fresh parsley.
milktree-nuts
Also Known As
Spring Greens with Chickpeas, Garlic & Mint
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●4 cups mixed spring greens (arugula, spinach, and baby kale)
- ●1 cup coconut milk
- ●1 tablespoon nigella seeds
- ●1 tablespoon olive oil
- ●1 tablespoon lemon juice
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 teaspoon red chili flakes (optional)
- ●1/4 cup toasted coconut flakes (for garnish)
Instructions
- 1In a large bowl, combine the mixed spring greens.
- 2In a separate bowl, whisk together the coconut milk, olive oil, lemon juice, salt, black pepper, and red chili flakes (if using).
- 3Pour the dressing over the spring greens and toss gently to coat.
- 4Sprinkle the nigella seeds over the greens and toss again to distribute evenly.
- 5Let the salad sit for about 5 minutes to allow the flavors to meld.
- 6Transfer the salad to a serving platter or individual plates.
- 7Garnish with toasted coconut flakes on top.
- 8Serve immediately as a refreshing side dish or light main course.
Equipment
large bowlwhiskserving platter
Ingredients
- ●1 lb pork tenderloin, thinly sliced
- ●2 cups spring greens (e.g., bok choy, spinach)
- ●1 cup shiitake mushrooms, sliced
- ●2 cups cooked brown rice
- ●1/4 cup teriyaki sauce
- ●2 tbsp vegetable oil
- ●2 cloves garlic, minced
- ●1 tsp fresh ginger, grated
- ●1/2 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●2 green onions, chopped for garnish
Instructions
- 1Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- 2Add the sliced pork tenderloin to the skillet and season with black pepper. Stir-fry for about 5-7 minutes until the pork is browned and cooked through.
- 3Remove the pork from the skillet and set aside.
- 4In the same skillet, add the remaining tablespoon of vegetable oil, garlic, and ginger. Stir-fry for about 30 seconds until fragrant.
- 5Add the sliced shiitake mushrooms and stir-fry for another 2-3 minutes until they are tender.
- 6Add the spring greens to the skillet and stir-fry until they are wilted, about 2 minutes.
- 7Return the cooked pork to the skillet and pour in the teriyaki sauce. Stir well to combine and heat through for another 2 minutes.
- 8If desired, add red pepper flakes for extra spice and mix well.
- 9Serve the stir-fry over cooked brown rice and garnish with chopped green onions.
Equipment
large skilletwokcutting boardknifemeasuring cupsmeasuring spoons
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