Collard greens can be sandy, so to clean them, submerge them in water to loosen any grit, then wash and dry. This technique of blanching the collard greens in boiling water, then sautéing them takes away any bitterness.
500 g chopped collard greens
2 Tbsp olive oil
4 cloves garlic, minced (about 4 tsp)
1. Bring large pot of water to a boil. Add collard greens, and simmer 5 minutes. Drain.
2. Heat olive oil in same pot over medium heat. Add garlic, and sauté 1 to 2 minutes, or until golden brown and fragrant.
3. Add greens, and sauté 5 minutes, or until tender. Season with salt and pepper, and serve warm.
Bored of the same old side dishes? Fennel is a versatile veggie that goes gorgeously with fish.
4 large fennel bulbs
pinch grated nutmeg
1 garlic clove crushed
200 ml double cream
Heat oven to 200C/fan 180C/gas 6 and put a pan of salted water on to boil
Trim the fennel tops, then cut into wedges
Boil for 5-6 mins, then drain well.
Arrange in an ovenproof dish, season and sprinkle with nutmeg.
Stir the garlic into the cream and pour over the fennel.
Top with the Parmesan, then bake for 20 mins until golden.
Jazz up your Brussels Sprouts with a hint of garlic and freshly grated cheese - making this simple side dish one that the whole family will love!
500g brussel sprouts
3 cloves garlic thinly sliced or chopped
25 g grated parmesan cheese
salt and pepper to taste
3 Tbsp olive oil
1. Pre-heat your oven to 180C
2. If needed, clean and trim the Brussels sprouts and cut them in halves and place them in an oven safe dish. Make sure to dry them very well before cooking
3. Add the garlic, Parmesan cheese, salt, and pepper, followed by the olive oil. Toss to coat.
4. Roast in the oven uncovered for 20-25 minutes until crisp, brown and caramelized on the outside and tender on the inside. Serve with more grated cheese.
Think of this recipe as your favorite bacony wedge salad reimagined as an additive party snack!INGREDIENTS: