Ingredients with Measurements:
- 1 pound opposite leaved saltwort
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh oregano
- Salt and pepper to taste
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat the grill to medium-high heat.
2. Rinse the opposite leaved saltwort under cold water and pat dry with paper towels.
3. In a small bowl, mix together the olive oil, thyme, rosemary, oregano, salt, and pepper.
4. Brush the herb mixture onto the opposite leaved saltwort, making sure to coat both sides.
5. Place the opposite leaved saltwort on the grill and cook for 2-3 minutes on each side, or until lightly charred and tender.
6. Remove the opposite leaved saltwort from the grill and serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 6 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 80
- Fat: 7g
- Carbohydrates: 4g
- Protein: 1g
Substitutions for ingredients:
- Opposite leaved saltwort can be substituted with any leafy green vegetable, such as kale or spinach.
- Olive oil can be substituted with any other cooking oil, such as vegetable or canola oil.
- Thyme, rosemary, and oregano can be substituted with any other herbs of your choice.
Variations:
- Add a squeeze of lemon juice to the herb mixture for a citrusy flavor.
- Top the grilled opposite leaved saltwort with crumbled feta cheese for a salty and tangy twist.
Tips and tricks:
- Make sure to brush the herb mixture onto both sides of the opposite leaved saltwort for maximum flavor.
- Don't overcook the opposite leaved saltwort, as it can become tough and chewy.
Storage instructions:
- Store any leftover grilled opposite leaved saltwort in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, simply place the leftover grilled opposite leaved saltwort in a microwave-safe dish and heat for 1-2 minutes, or until heated through.
Presentation ideas:
- Arrange the grilled opposite leaved saltwort on a platter and garnish with fresh herbs for a beautiful presentation.
Garnishes:
- Fresh herbs, such as thyme or rosemary, make a great garnish for this dish.
Pairings:
- This dish pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve the grilled opposite leaved saltwort with a side of roasted potatoes or a simple green salad.
Troubleshooting advice:
- If the opposite leaved saltwort is too tough, try blanching it in boiling water for 1-2 minutes before grilling.
Food safety advice:
- Make sure to rinse the opposite leaved saltwort thoroughly before using to remove any dirt or debris.
Food history:
- Opposite leaved saltwort is a type of succulent plant that is commonly found in coastal regions. It has a salty flavor and is often used in Mediterranean cuisine.
Flavor profiles:
- The opposite leaved saltwort has a salty and slightly bitter flavor, which is complemented by the herbs in this recipe.
Serving suggestions:
- Serve the grilled opposite leaved saltwort as a side dish or as a vegetarian main course.
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