Sauteed Asparagus

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4 Servings
Asparagus American
Atkins-Friendly Vegetarian Low Fat Summer Spring Saute Side Dish Green American Asparagus Salad Fresh

1 bunch aragus
1 tablespoon ter
t to taste

Chop off root end of asparagus. Some recipe books give you the following tip: holding the stalk at both ends, bend the stalk until it snaps. While this method works, it sacrifices a good 10-20% of the edible green stalk. Over time, you get a feel for where the good, darker green stalk starts and the lighter green tough part begins. This can range from 1-3" from the bottom of the stalks. Use a knife. Wash the asparagus under cold water. Pat dry. Bring saute pan to medium high heat. Add butter, quickly spread in pan, and then asparagus. Saute about 4-5 mins; test with a fork or tongs -- it should still be slightly firm. Season to taste with salt and pepper and serve immediately.


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Sauteed Asparagus

4 Servings
Asparagus American
Lamb Family Favorite seafood Asparagus cold or hot Lemon Juice American

1 l bunch of fresh aragus (the smaller the aspar
1 Tbsp. good quality ra virgin olive oil
1 on juiced

Wash asparagus, and remove woody ends. (Break off end just above tough part.) Dry asparagus. Heat olive oil in skillet to medium high. Add asparagus, and sautee until crisp-tender. Sprinkle with lemon juice, and serve.


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Sauteed Spinach

2 Servings
Spinach American
Spinach Garlic Pine Nuts Vegetable Side Dish Easy

1 packaged prewashed y spinach
1 tbsp. ra virgin olive oil
2 cloves lic minced
0.25 cup e nuts toasted
1 t to taste

In a small skillet, toast pine nuts until slightly browned. Set aside. In a large skilled, heat olive oil. Add garlic, and sautee until tender, but not browned. Add spinach, and sautee until wilted. Do not overcook. Add pine nuts and salt if needed. Serve immediately.


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Sauteed Greens with Garlic

4 Servings
Greens
World
Tangy Garlic Spicy Side Dish Greens Easy World stir fry

2 bunches greens (chard collards, kale or tard)
1 tablespoon ra Virgin Olive Oil
4 cloves lic thinly sliced
1 Few pinches pepper flakes
1 tablespoon sherry vinegar or er vinegar
1/2 teaspoon t plus more to taste

Rinse greens well. Tear or cut leaves away from stems and discard stems. Coarsely chop. Heat a large skillet over high heat. Cook garlic and pepper flakes in oil briefly, then add greens, a few handfuls at a time, stirring in between. Stir in vinegar and salt. Cover. Cook until just tender, 2–10 minutes, depending on the type of greens and your preference.


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