Garlic and Greens Two Ways

I’ve been a bit sniffly this past week. And I have this thing I do to get better.

REST as much as I can.

GARLIC as much as I can.

Reduce SUGAR as much as I can.

Eat FRESH FOOD as much as I can.

Pretty simple formula. Along with a ripper supplement and honey, ginger and lemon tea.

NOTE: I am not in any way a medical professional and this is not intended as medical advice. It’s just my commonsense approach to using food as medicine. It works for me. That’s it.

So I thought I’d share two delicious ways I’ve eaten greens with garlic this week. So good. We have an abundance of baby spinach sprouting in our garden and it’s making me so happy that we get to pull it straight from the plant and onto our plates.

I wish I could take credit for this – but my husband Nick is the green thumb at our place!

What’s even better is that the kids devoured the cabbage and my four-year-old daughter even said “Mum, I will do anything if you make this for all the days!” It might have helped that we named the dish Crunchy Bacon – with no mention of cabbage whatsoever. And when they tried it they realised they loved it.

So, sweet girl – get ready for cabbage every day! haha!

I’d love to hear how you keep yourself well in winter.

Lisa x

Print Recipe

Garlic and Greens Two Ways

Course

Dinner, Lunch

Servings

Ingredients

Zucchini, Garlic and Eggs (serves 2)

• 50 g butter
• 2-3 cloves garlic
• 1 grated zucchini
• 2 large handfuls baby spinach
• Juice of half a lemon
• 2 eggs
• salt & pepper
• feta cheese optional
• 8 cherry tomatoes halved

‘Crunchy' Bacon (side dish for four people)

• 1-2 tbls olive oil
• 2 rashers bacon chopped
• 2 cloves garlic diced thinly
• 1/2 brown onion finely sliced
• 1/4 cabbage chopped thinly
• balsamic glaze or balsamic vinegar

Course Dinner, Lunch Servings Ingredients Zucchini, Garlic and Eggs (serves 2) 50 g butter 2-3 cloves garlic 1 grated zucchini 2 large handfuls baby spinach Juice of half a lemon 2 eggs salt & pepper feta cheese optional 8 cherry tomatoes halved ‘Crunchy' Bacon (side dish for four people) 1-2 tbls olive oil 2 rashers bacon chopped 2 cloves garlic diced thinly 1/2 brown onion finely sliced 1/4 cabbage chopped thinly balsamic glaze or balsamic vinegar

Instructions

Zucchini, Garlic and Eggs

1. Melt butter in a saucepan over medium heat on the stovetop.
2. Add garlic and cook for a few minutes - without browning it.
3. Add grated zucchini and cherry tomatoes and cook for 2-3 minutes until softening.
4. Add baby spinach and stir through until wilted.
5. Squeeze lemon juice onto the mixture and add salt, pepper and feta if desired and then place the mixture onto a plate.
6. Crack two eggs, sunny-side-up into the pan and cook to your liking.
7. Place on top of zucchini and spinach mixture.

‘Crunchy' Bacon

1. Warm oil over medium heat in a pan on the stovetop.
2. Add bacon, garlic and onion and cook until onion is translucent. Cook for a little longer if you want crispy bacon!
3. Add the cabbage and cook for another few minutes until soft.
4. Add a few splashes of Glaze or Vinegar (a little goes a long way so start small and build up so their is a light coating).
5. Serve as a side dish or as a main dish with egg on top.

Recipe Notes

*Alternatively you can add the egg straight to the zucchini mixture and scramble it all together - both work perfectly and taste DELICIOUS!

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