Fried greens with tomatoes
4 servings
15 minutes
In the summer, it's a way to prepare a light hot dish, and the rest of the year, it's an opportunity to bring summer closer. The salad mix can be anything - tomatoes are happy with any neighbor.
Calories170.2kcal
Proteins2.1grams
Fats15.4grams
Carbohydrates6.6grams
Spinach
150
g
Olive oil
3
tbsp
Ground cumin
1
tsp
Garlic
2
clove
Tomatoes
4
pc
Salt
to taste
Ground black pepper
to taste
1
Heat olive oil in a large skillet. Add crushed garlic and grated cumin, and sauté, stirring, for a minute.
- Olive oil: 3 tablespoons
- Garlic: 2 cloves
- Ground cumin: 1 teaspoon
2
Adding greens in small portions — spinach, salad mix — works well for frying a mix of arugula, chard, and spinach, but you can come up with your own combinations — romaine, lettuce, and so on. You can add a new portion to the pan when the previous one has soaked in the oil.
- Spinach: 150 g
- Mixed salad leaves: 1 piece
3
Slice the tomatoes into half-moons, toss them in a pan, and keep them until they start to release juice. Season with salt and pepper to taste.
- Tomatoes: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
