Basil is wonderful but it doesn't last very long. I have done a lot of pestos but recently I have used it not only as a herb but as a green..I sautee the whole leaves, and quite a big bunch of them at once, and add it to other vegetables or just eat it by itself with a bit of minced garlic, crushed chile pepper, lemon zest and soy sauce, it's yummie as a side dish or with jasmine rice. I thought it might be too strong at first but it isn't...it makes the dish very fragrant and flavorful!!
Ingredients
2 scallions, sliced
4 cups of chard, chopped bite size
1 cup of fresh corn kernels
1cup of zucchinis, cut in strings of 3 inches long
1 cup of cherry tomatoes, sliced to 1/4 inch
2 packed cups of whole basil leaves
3 tbl sp of dark balsamic vinegar
2 tbls sp of olive oil
Salt and Pepper
Directions
Heat medium size skillet on medium heat. Add scallions cook until transparent, about 1-2 minutes. Add chard, corn and zucchinis, cook for an additional 2 minutes or until tender. Add tomatoes, whole basil leaves, balsamic vinegar, olive oil, salt and fresh cracked pepper.
Enjoy!
2 scallions, sliced
4 cups of chard, chopped bite size
1 cup of fresh corn kernels
1cup of zucchinis, cut in strings of 3 inches long
1 cup of cherry tomatoes, sliced to 1/4 inch
2 packed cups of whole basil leaves
3 tbl sp of dark balsamic vinegar
2 tbls sp of olive oil
Salt and Pepper
Directions
Heat medium size skillet on medium heat. Add scallions cook until transparent, about 1-2 minutes. Add chard, corn and zucchinis, cook for an additional 2 minutes or until tender. Add tomatoes, whole basil leaves, balsamic vinegar, olive oil, salt and fresh cracked pepper.
Enjoy!
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