European
Portugal - Side Dishes
Grelos Salteados com Alho e Azeite
Chef's Menu Description
Portugal's quintessential green side dish: tender turnip tops (grelos de nabo) blanched and sautéed in robust olive oil with golden sliced garlic and sea salt.
Ingredients
- • 600g fresh turnip greens (grelos de nabo), washed and thick stems trimmed
- • 4 tbsp Portuguese extra virgin olive oil
- • 4 cloves garlic, thinly sliced
- • Coarse sea salt and cracked black pepper
Preparation Steps
1
Phase 1
Bring a large pot of salted water to a rolling boil. Drop in the turnip greens and cook for 4-5 minutes until tender. Drain thoroughly and press gently to remove excess water.
2
Phase 2
Heat olive oil in a wide heavy skillet over medium heat. Add sliced garlic and cook for 2 minutes until light golden and fragrant.
3
Phase 3
Add the drained turnip greens to the skillet. Sauté over medium-high heat for 4-5 minutes, tossing so greens absorb all the garlic oil.
4
Phase 4
Season with coarse sea salt and serve warm alongside Bacalhau or grilled fish.