Receta Grassy Green Vegetables With Crushed Pepper And Sea Salt

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Raciónes: 8

Ingredientes

Cost per serving $2.51 view details

Direcciones

  1. Snap off the ends of the asparagus. (If sandy, remove the scales with a small paring knife.) Rinse well. Cut on the diagonal into 2 inch pcs and set aside.
  2. Snap the ends from the peas and pull the strings. Rinse well and set aside.
  3. Bring a large pan of water to the boil. Add in the vegetables and immediately set the timer for 3 min. (Do not wait for the water to come back to the boil before timing.) Drain and rinse briefly with cool water, then plunge into a pan of ice water to stop the cooking and to preserve the bright green color.
  4. When the vegetables are chilled, drain well. Spread on a baking sheet lined with several layers of paper towels. Pat dry. Wrap in dry paper towels, place in a plastic bag and chill. (This can be done 24 hrs in advance.)
  5. In a large skillet on medium-low heat, hot the crushed red pepper flakes in the extra virgin olive oil for 3 min. Add in the vegetables. Hot the vegetables, turning occasionally, for about 5 min, or possibly till just heated through. Sprinkle with salt. Serve hot or possibly at room temperature.
  6. Serves eight.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 103g
Recipe makes 8 servings
Calories 59  
Calories from Fat 31 53%
Total Fat 3.53g 4%
Saturated Fat 0.51g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 148mg 6%
Potassium 201mg 6%
Total Carbs 5.35g 1%
Dietary Fiber 2.3g 8%
Sugars 2.73g 2%
Protein 2.44g 4%
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