WENDY'S WINTER GREENS WITH GINGER & ALMOND BUTTER

Posted On: 2015-07-09 11:52:40

 

INGREDIENTS:

24 Brussels sprouts, halved
1 leek, halved and cut into strips
¼ savoy cabbage, cut into thick slices
6 small bunches spinach, washed
50 grams butter
1 Tablespoon finely sliced fresh ginger
½ cup sliced almonds

DIRECTIONS:
Prepare vegetables.
 
Quarter fill a large saucepan with water & bring to a simmer.
 
Add vegetables & simmer 4-5 minutes until bright green & tender.
 
Drain & arrange on a platter. 
 
 
Meanwhile, heat butter & ginger & add almonds.
 
Cook 3-4 minutes until almonds are toasted. 
 
Spoon the warm ginger & almond butter over the vegetables & serve. 

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