These are the recipes used as guidelines for the cooking demo on 7/30. Reports back say that these recipes work just fine! The only minor disclaimer is that the amounts and proportions of the ingredients were more “guesstimated” when these were prepared on the market day. But, the good news is that it is hard to go wrong when using freshly picked produce. 🙂
1 pound water spinach
5-6 cloves garlic, peeled and minced
1 teaspoon olive oil
1 tsp water
Salt to taste
Wash water spinach and cut off the tougher parts of the bottom stem, anywhere between 1” and 3”. Next, cut spinach into 3” sections and set aside.
Heat olive oil over high heat until it shimmers and add the garlic. Sauté garlic until fragrant, about 1 minute, and add in as much spinach as will fit, flip/turn the spinach around and wait 30 seconds; the fresh spinach will wilt down quickly and make room for the rest.
Add water and continue flipping and turning the spinach to sauté it through, about 3 minutes, just enough to wilt the leaves and bring out the vibrant green color.
Season with salt to taste. Serve hot. Enjoy!
salt and black pepper
1 pound green beans
3 tablespoons olive oil
2 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon crushed red pepper
In a large saucepan of boiling salted water, cook the green beans until tender, 3 to 4 minutes; drain.
Wipe out the saucepan and heat the oil and garlic over medium heat until fragrant, 1 to 2 minutes. Add the green beans, ½ teaspoon salt, and ¼ teaspoon black pepper and toss to combine. Serve sprinkled with the crushed red pepper.