Difficulty: Easy - for beginners
Dietary guidance: v v n g d
Fresh Vegetables - Bok Choy, Carrots, Chard, Dandelion
VRGF Extra Virgin Olive Oil
Balsamic or Rice Vinegar
If you want: parsley or pinched arugula flowers
Trim fresh Bok Choy, carrots, or other fresh vegetables in long as possible lengths as show at. Tear by hand any leafy vegetables like chard or dandelion.
Add (4-6 ounces) of boiling salted water. Cover and cook at medium to high for 8-10 minutes or until beans and carrots are crisp and slightly tender.
Drain and return to stove. Add 2-3 garlic cloves diced and a tablespoon or two of VRGF Extra Virgin Olive Oil. Salt and pepper to taste. Add a 1/8 cup of white wine and 2 tablespoons of balsamic or rice vinegar (for a spicier taste). Saute for 2-3 minutes until garlic is soft and transparent. Serve immediately or chill for one hour overnight. Garnish with freshly chopped parsley or pinched arugula flowers.