Ingredients with Measurements:
- 1 pound opposite leaved saltwort
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the opposite leaved saltwort and pat dry.
3. Place the opposite leaved saltwort in a baking dish and drizzle with olive oil.
4. Sprinkle lemon juice and zest over the opposite leaved saltwort.
5. Season with salt and black pepper.
6. Cover the baking dish with aluminum foil.
7. Bake in the preheated oven for 20-25 minutes or until the opposite leaved saltwort is tender.
8. Remove the foil and bake for an additional 5-10 minutes or until the opposite leaved saltwort is lightly browned.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25-35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 70
Fat: 5g
Carbohydrates: 6g
Protein: 2g
Fiber: 3g
Substitutions for ingredients:
- Opposite leaved saltwort can be substituted with spinach or kale.
- Olive oil can be substituted with vegetable oil or melted butter.
- Lemon juice and zest can be substituted with lime or orange juice and zest.
Variations:
- Add minced garlic or chopped onions for extra flavor.
- Top with grated Parmesan cheese before baking.
- Add sliced mushrooms or cherry tomatoes for a colorful and flavorful dish.
Tips and tricks:
- Be sure to rinse the opposite leaved saltwort thoroughly to remove any dirt or debris.
- Use fresh lemon juice and zest for the best flavor.
- Don't overcook the opposite leaved saltwort, as it can become mushy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the baked opposite leaved saltwort on a platter and garnish with lemon wedges and fresh herbs.
Garnishes:
Lemon wedges and fresh herbs such as parsley or thyme.
Pairings:
This dish pairs well with grilled chicken or fish.
Suggested side dishes:
Serve with roasted potatoes or a simple green salad.
Troubleshooting advice:
If the opposite leaved saltwort is too tough, it may need to be cooked for a longer period of time.
Food safety advice:
Be sure to wash your hands and all surfaces and utensils that come into contact with the opposite leaved saltwort to prevent the spread of bacteria.
Food history:
Opposite leaved saltwort is a type of succulent plant that is commonly used in Mediterranean cuisine.
Flavor profiles:
The opposite leaved saltwort has a slightly salty and tangy flavor that pairs well with lemon and olive oil.
Serving suggestions:
Serve as a side dish or as a light and healthy main course.
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