Bal­samic Greens

SERVES 4. HANDS-ON TIME: 25 MIN­UTES. TO­TAL TIME: 45 MIN­UTES.

Clean Eating - - RECIPE INDEX - with Cau­li­flower Steaks

with Cau­li­flower Steaks

2 small heads cau­li­flower (TIP: Choose heads with tight clus­ters of flo­rets if pos­si­ble.)

2 tbsp olive oil or co­conut oil, di­vided

½ tsp sea salt, di­vided

ground black pep­per, to taste

½ cup low-sodium veg­etable broth or wa­ter

1 small yel­low onion, diced

¼ cup un­sul­fured raisins

2 large cloves gar­lic, thinly sliced

1 lb mixed baby greens (such as baby kale, chard and spinach)

2 tsp white bal­samic vine­gar

4 oz full-fat feta cheese, crum­bled

¼ cup fresh dill

3 tbsp sliced un­salted al­monds

1. 3re­pare cau­li­flower steaks 7rim awa\ large outer leaves from cau­li­flower and trim bot­tom stem end. :ith stem end fac­ing up, cut straight through the mid­dle of the core. 7rim the rounded side on each half that is­nÚt cut, keep­ing the

core in­tact, giv­ing \ou two ÜsteaksÝ with flat sides. Re­serve the flo­rets that were cut off for an­other use.

2. ,n a large skil­let on medium high, heat tsp oil. $rrange cau­li­flower steaks in skil­let and sea­son with } tsp salt and pep­per. 6ear un­til golden brown, about

min­utes. &are­full\ turn over us­ing a spat­ula and sear other side un­til golden brown, about

min­utes. 3our in broth and bring to a boil. Re­duce heat to a sim­mer and cook cau­li­flower, cov­ered, un­til barel\ ten­der, about

min­utes. 8ncover, and cook un­til all liTuid has evap­o­rated. 7rans­fer cau­li­flower steaks to a plate.

3. ,n same skil­let no need to clean it out on medium, heat re­main­ing

tsp oil. $dd onion and sautª un­til ten­der and translu­cent, about

min­utes. $dd raisins and gar­lic and sautª un­til gar­lic is fragrant, about minute.

4. ,n batches, add greens and sautª un­til wilted. 6ea­son with re­main­ing } tsp salt, ad­di­tional black pep­per and vine­gar. 1es­tle cau­li­flower steaks in greens, sprin­kle with feta and cover. 7urn off heat and let feta soften slightl\, about min­utes. 7op with dill and al­monds.

PER SERV­ING (1 cau­li­flower steak and ¼ of greens) Calo­ries: 349, To­tal Fat: 16 g, Sat. Fat: 6 g, Mo­noun­sat­u­rated Fat: 8 g, Polyun­sat­u­rated Fat: 1 g, Carbs: 23 g, Fiber: 7 g, Sug­ars: 0 g, Pro­tein: 11 g, Sodium: 560 mg, Choles­terol: 25 mg

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