[vc_row full_width=”container-null”][vc_column agro_disable_column=”yes”][agro_page_bread titletype=”custom” text=”custom” subtitle=”RECIPE” ctext=”About” subtitle_spacer=”” title_spacer=”” desc_spacer=”” css=”.vc_custom_1642598768349{background-image: url(https://nutrifarmglobal.com/wp-content/uploads/2022/01/Recipe-Header-Pic.jpg?id=1623) !important;}”][/vc_column][/vc_row][vc_row full_width=”container-null” disable_element=”yes”][vc_column agro_disable_column=”yes”][agro_blog style=”1″ pag=”yes” lg=”col-lg-4″ md=”col-md-6″ sm=”col-sm-12″ build_query=”size:6|order_by:date|post_type:,post”][/vc_column][/vc_row][vc_row full_width=”container-null” disable_element=”yes”][vc_column agro_disable_column=”yes”][agro_gmap markerimg=”143″ apikey=”AIzaSyBXQROV5YMCERGIIuwxrmaZbBl_Wm4Dy5U” longitude=”44.958309″ latitude=”34.109925″ minh=”255″][/vc_column][/vc_row][vc_row full_width=”container”][vc_column][vc_empty_space height=”85px”][vc_custom_heading text=”1.Greek Salad” font_container=”tag:h2|font_size:32|text_align:left|color:%23ddc051″ google_fonts=”font_family:Open%20Sans%3A300%2C300italic%2Cregular%2Citalic%2C600%2C600italic%2C700%2C700italic%2C800%2C800italic|font_style:800%20bold%20regular%3A800%3Anormal”][vc_custom_heading text=”Ingredients” font_container=”tag:h2|font_size:18|text_align:left|color:%23333333″ google_fonts=”font_family:Raleway%3A100%2C200%2C300%2Cregular%2C500%2C600%2C700%2C800%2C900|font_style:900%20bold%20regular%3A900%3Anormal”][vc_column_text]6 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
2 teaspoons kosher salt plus more to taste
1 cup extra-virgin olive oil, preferably Greek
2 teaspoons minced fresh oregano
Freshly ground black pepper
1 head romaine lettuce (about 1 pound), trimmed of tough stems and torn into
bite-sized pieces
6 ounces calamata olives, about 1 cup
1/2 pound Feta cheese, crumbled
1 English (seedless) cucumber, trimmed, cut into 1 inch chunks
12 ounces vine-ripened cherry tom$toes, halved
1 small red onion, cut into 1/2-inch wedges, soaked in cold water for 5 minutes
and drained
1 green pepper, trimmed, seeded, and diced[/vc_column_text][vc_custom_heading text=”Directions” font_container=”tag:h2|font_size:18|text_align:center|color:%23333333″ google_fonts=”font_family:Raleway%3A100%2C200%2C300%2Cregular%2C500%2C600%2C700%2C800%2C900|font_style:900%20bold%20regular%3A900%3Anormal”][vc_column_text]» In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.
» When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.[/vc_column_text][vc_empty_space height=”45px”][vc_custom_heading text=”2.PERFECT BOK CHOY” font_container=”tag:h2|font_size:32|text_align:left|color:%23ddc051″ google_fonts=”font_family:Open%20Sans%3A300%2C300italic%2Cregular%2Citalic%2C600%2C600italic%2C700%2C700italic%2C800%2C800italic|font_style:800%20bold%20regular%3A800%3Anormal”][vc_column_text]Quick-cooking bok choy is one of our favorite veggie sides. Here we pair it with ginger and sesame oil for a light but flavorful plate of greens. Serve it alongside fish, meat, or your favorite rice dish. (We’re partial to this pork fried rice.)[/vc_column_text][vc_custom_heading text=”Ingredients” font_container=”tag:h2|font_size:18|text_align:left|color:%23333333″ google_fonts=”font_family:Raleway%3A100%2C200%2C300%2Cregular%2C500%2C600%2C700%2C800%2C900|font_style:900%20bold%20regular%3A900%3Anormal”][vc_column_text]1 tbsp. vegetable oil
2 garlic cloves, minced
1″ ginger, peeled and cut into thin matchsticks
1 lb. baby bok choy, cut in quarters with core intact
2 tsp. low-sodium soy sauce
1 tsp. toasted sesame oil, for serving (optional)
1/2 tsp. toasted sesame seeds, for serving (optional)[/vc_column_text][vc_custom_heading text=”Directions” font_container=”tag:h2|font_size:18|text_align:center|color:%23333333″ google_fonts=”font_family:Raleway%3A100%2C200%2C300%2Cregular%2C500%2C600%2C700%2C800%2C900|font_style:900%20bold%20regular%3A900%3Anormal”][vc_column_text]» Heat vegetable oil in a large skillet over medium-high heat. Add garlic and ginger and cook until fragrant, 30 seconds.
» Add bok choy, soy sauce, and 2 tablespoons water. Cover and cook 1 minute, then remove lid and cook, stirring occasionally, until cores are tender and all liquid has evaporated. Transfer to a serving dish, drizzle with sesame oil and sprinkle with sesame seeds, if using.[/vc_column_text][vc_empty_space height=”45px”][vc_custom_heading text=”3.SAUTEED ROMAINE” font_container=”tag:h2|font_size:32|text_align:left|color:%23ddc051″ google_fonts=”font_family:Open%20Sans%3A300%2C300italic%2Cregular%2Citalic%2C600%2C600italic%2C700%2C700italic%2C800%2C800italic|font_style:800%20bold%20regular%3A800%3Anormal”][vc_column_text]This sautéed romaine side dish isnʼt your everyday lettuce salad. Not that weʼve got anything against salad, but weʼve got a soft spot for these gently wilted lettuce leaves in our hearts as well as our weekly rotation of quick and easy side dishes. The lettuce softens till it turns almost but not completely limp and still has a trace of crunch. Itʼs lovely as can be especially with lettuce thatʼs fresh from the garden or farmers market.
Sauteed romaine is a quick and healthy side dish thatʼs gonna upend your notions of what purpose romaine was meant to serve on this planet. Bye bye, salads. Hugh Acheson[/vc_column_text][vc_custom_heading text=”Ingredients” font_container=”tag:h2|font_size:18|text_align:left|color:%23333333″ google_fonts=”font_family:Raleway%3A100%2C200%2C300%2Cregular%2C500%2C600%2C700%2C800%2C900|font_style:900%20bold%20regular%3A900%3Anormal”][vc_column_text]1 large head romaine lettuce outer leaves discarded
2 tablespoons unsalted butter
Kosher salt
2 tablespoons homemade chicken stock or homemade vegetable broth
1 teaspoon freshly squeezed lemon juice plus more to taste
2 tablespoons fresh pine nuts toasted.[/vc_column_text][vc_custom_heading text=”Directions” font_container=”tag:h2|font_size:18|text_align:center|color:%23333333″ google_fonts=”font_family:Raleway%3A100%2C200%2C300%2Cregular%2C500%2C600%2C700%2C800%2C900|font_style:900%20bold%20regular%3A900%3Anormal”][vc_column_text]» Place a large, heavy sauté pan over medium-high heat. Gather everything you need for the recipe and have it measured out because once you start, things happen quickly. While it heats, cut the romaine head in quarters lengthwise, leaving the stem end intact. (Alternatively, if you prefer, you can remove the stem end and very roughly chop the lettuce.)
» Place 1 tablespoon butter in the pan and when itʼs done foaming, add the lettuce and cook, turning frequently with tongs, until nicely browned, about 3 minutes. Season the lettuce with a few pinches kosher salt and then carefully add the chicken stock and lemon juice. When the stock hits the hot pan it will immediately start reducing, and when itʼs reduced by about half, add the remaining tablespoon butter and stir well to create an emulsion between the butter and the stock. Add the pine nuts and cook just until everything is warmed through.
» Arrange the sauteed romaine on a platter, spooning the stock and the pine nuts over the top. Deliver to the table and make people happy.[/vc_column_text][vc_empty_space height=”45px”][vc_custom_heading text=”4.SOUTHERN STYLE COLLARD GREENS” font_container=”tag:h2|font_size:32|text_align:left|color:%23ddc051″ google_fonts=”font_family:Open%20Sans%3A300%2C300italic%2Cregular%2Citalic%2C600%2C600italic%2C700%2C700italic%2C800%2C800italic|font_style:800%20bold%20regular%3A800%3Anormal”][vc_column_text]While you can make this recipe with chard, kale, turnip, or mustard greens, they cook much more quickly than collards, so cut the cooking time to 30 minutes.[/vc_column_text][vc_custom_heading text=”Ingredients” font_container=”tag:h2|font_size:18|text_align:left|color:%23333333″ google_fonts=”font_family:Raleway%3A100%2C200%2C300%2Cregular%2C500%2C600%2C700%2C800%2C900|font_style:900%20bold%20regular%3A900%3Anormal”][vc_column_text]2 tablespoons bacon fat, lard, or vegetable oil
1 medium onion, sliced from root to tip
1 ham hock
2 garlic cloves, smashed
4 cups chicken stock
1 to 2 cups water
8 to 10 cups (about 2 pounds) stemmed, cleaned, and chopped collard greens
Salt to taste
Vinegar and hot sauce to taste[/vc_column_text][vc_custom_heading text=”Method” font_container=”tag:h2|font_size:18|text_align:center|color:%23333333″ google_fonts=”font_family:Raleway%3A100%2C200%2C300%2Cregular%2C500%2C600%2C700%2C800%2C900|font_style:900%20bold%20regular%3A900%3Anormal”][vc_column_text]Cook the onions in bacon fat:
Heat the bacon fat in a large pot set over medium-high heat. Sauté the onion in the bacon fat, stirring often, until the edges begin to brown, about 5 minutes.
Add the ham hock, garlic, chicken stock and water:
Add the ham hock, smashed garlic, chicken stock, and water and bring to a simmer. Cover and cook for 1 hour.
Add the collard greens:
Add the collard greens and cook, partially covered, until they are tender, another 45 minutes to an hour.
Chop the meat, add to the greens:
To serve, remove the ham hock, pull the meat off the bones, and chop. Mix the meat back with the greens.
Season the collards, then serve:
Taste and season with salt, if needed. Serve with vinegar and hot sauce at the table.[/vc_column_text][vc_empty_space height=”85px”][/vc_column][/vc_row][vc_row full_width=”container-stretch” css=”.vc_custom_1642410927945{padding-bottom: 124px !important;}” agro_md_css=”.vc_custom_1642410927951{padding-bottom: 84px !important;}” el_class=”section section–dark-bg” agro_sm_css=”.vc_custom_1642410927952{padding-bottom: 54px !important;}”][vc_column el_class=”section-heading–white”][agro_section_heading anim=”yes” aos=”fade” title=”GET” thintitle=”IN TOUCH” desc=”Kindly get it touch with us regarding any purchase or queries. We will get back to you at the earliest.”][vc_row_inner css=”.vc_custom_1686495344099{padding-right: 190px !important;padding-left: 190px !important;}” agro_md_css=”.vc_custom_1686495344103{padding-right: 60px !important;padding-left: 60px !important;}” agro_sm_css=”.vc_custom_1686495344105{padding-right: 40px !important;padding-left: 40px !important;}” agro_xs_css=”.vc_custom_1686495344106{padding-right: 20px !important;padding-left: 20px !important;}”][vc_column_inner][vc_column_text css_animation=”fadeIn”]
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