Perhaps this recipe will seem too simple. Honestly, it's hardly even a recipe. But today we are all trying to eat more vegetables — though we can't imagine them without meat or fish. In Italy, vegetables are served as an appetizer in incredible quantities - every day and for the joy of everyone. Plates with vegetables are placed in the center of the table along with mozzarella, ham and olives.
This is why Italians have devilish health, even though they consume a lot of olive oil and other fats.
- Beet hick leaves (or other green leafy vegetables)
- Broccoli
- Spinach
- Zucchini (optional)
- Lemon juice
- Olive oil (high quality, cold pressed)
- Salt
- Black pepper
- Garlic (optional)
In a large pot with a lid, bring salted water to a boil. Leafy beet greens need just 1 minute of cooking, broccoli about 5 minutes (check with a fork and don’t overcook). You can prepare spinach, zucchini, or any other green vegetables the same way — it’s a wonderful idea.
Drain the cooked vegetables in a colander to remove excess water, then transfer them to a plate and let cool slightly. While still warm, season with lemon juice and good-quality olive oil. Add salt and pepper to taste. You can also boil a few garlic cloves, mash them, and stir into the dressing for extra flavor.
Try to make it a habit: at lunch or dinner, always have a plate of warm green vegetables on the table. You’ll enjoy it for sure — and they can be rotated, mixed, or served alongside other starters.
In a large pot with a lid, bring salted water to a boil. Leafy beet greens need just 1 minute of cooking, broccoli about 5 minutes (check with a fork and don’t overcook). You can prepare spinach, zucchini, or any other green vegetables the same way — it’s a wonderful idea.
Drain the cooked vegetables in a colander to remove excess water, then transfer them to a plate and let cool slightly. While still warm, season with lemon juice and good-quality olive oil. Add salt and pepper to taste. You can also boil a few garlic cloves, mash them, and stir into the dressing for extra flavor.
Try to make it a habit: at lunch or dinner, always have a plate of warm green vegetables on the table. You’ll enjoy it for sure — and they can be rotated, mixed, or served alongside other starters.
