Steamed Greens with Salsa Verde and Fresh Herb Gremolata

Adina Moss Adina Moss
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I serve this at almost all of my meals. I love a fresh green vegetable on the table, and the topping adds a beautiful texture and crunch that elevates the entire dish.

40m 6
Medium Vegetarian Pescatarian Gluten Free Vegan Low Carb Parve

Contains: Tree nuts

Directions

Prepare the Greens

  1. Bring a large pot of salted water to a boil.

  2. Add one bunch of green vegetables at a time and simmer for 10 minutes.

  3. Take out and shock with ice water.

Prepare the Gremolata

  1. Combine all ingredients, drizzle in olive oil, and mix.

Prepare the Salsa Verde

  1. Combine all ingredients in a food processor.

  2. Slowly pulse blender until combined. You should have a smooth, blended consistency, but not a paste.

To Serve

  1. Toss steamed greens in salsa verde, place in a large, shallow bowl, and top with gremolata and microgreens.

Credits

Description:
Styling by Adina Moss
Photography by Erika Rojas

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