Snapguide

How to fall head over heels in love with vegetables

We want people to come complete and ready to be our tireless lovers, but sometimes they need a little help along with way. Vegetables are no different. Here's how I prepare greens for the taking.

14
STEPS
INGREDIENTS
Add 3 \u2013 4 tablespoons of extra virgin oil to a large skillet, and heat on medium.

Add 3 – 4 tablespoons of extra virgin oil to a large skillet, and heat on medium.

Peel 2 heads of garlic.

Peel 2 heads of garlic.

I know this is a pain in the arse...

I know this is a pain in the arse...

....but it is so worth it. Sprinkle a little salt on your cutting board. This will keep the garlic from sticking to your knife, and give the dish an extra pow.

....but it is so worth it. Sprinkle a little salt on your cutting board. This will keep the garlic from sticking to your knife, and give the dish an extra pow.

Mince the garlic...

Mince the garlic...

...and throw in the skillet.

...and throw in the skillet.

Add your veggies when the skillet is good and hot. I filled the pan with fresh spinach and kale.

Add your veggies when the skillet is good and hot. I filled the pan with fresh spinach and kale.

Let the veggies sizzle for 2 \u2013 3 minutes then turn to them to distribute the olive oil and garlic.

Let the veggies sizzle for 2 – 3 minutes then turn to them to distribute the olive oil and garlic.

Sprinkle a few pinches of sea salt.

Sprinkle a few pinches of sea salt.

Squeeze the juice from half a lemon for some zing (optional). Turn the heat down to low and allow veggies to simmer for a couple more minutes. This will take leafy greens to the veg-tasm zone!

Squeeze the juice from half a lemon for some zing (optional). Turn the heat down to low and allow veggies to simmer for a couple more minutes. This will take leafy greens to the veg-tasm zone!

  • Olive oil
  • Fresh, whole garlic
  • Sea salt
  • 1.0 Lemon, optional