There’s more to greens than sautéed spinach. This month, we’ve partnered with Ashley Rodriguez of Not Without Salt to share tips, insights and her favorite recipes using greens.
Sometimes, greens can be the star of your dish. But sometimes, they are best incorporated in a more subtle, yet equally delicious way. Blend collard greens into your next spring pesto, stir kale into a batch of tomato sauce, or even add arugula to your spinach dip —there are plenty of ways to sneak more greens into your dinner. It may even make an appearance in your next batch of homemade salsa.
In this salsa verde recipe, the magic happens when the vegetables meet a hot oven. Roasted vegetables add a bit more sweetness to the salsa, as their natural sugars intensify in the oven and add a deep smokiness if you let them brown deeply. The onions soften and char, the garlic sweetens and the tomatillos concentrate their flavors. But why throw in a bit of romaine? It adds a great fresh, bright finish to the salsa that helps round out all of the other big flavors. If more zing is your thing, opt for arugula instead of romaine for a bold, peppery kick.
Live.Love.Lux Tip: When it comes to roasting vegetables, get that delicious, even roast every time with Perfect Taste™ Convection in your Electrolux Wall Oven.