| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 15g | 2g | 8g |
| sugars | fibre | protein | salt |
| 2g | 3g | 4g | 0.2g |
There are times when I stumble upon a recipe that just speaks to my soul, and Sautéed Cannas Leaves is one of those. Born and raised amidst the sun-drenched vineyards and vegetables gardens of California, I was cultivated in an environment that values freshest ingredients. This dish showcases my penchant for marrying West Coast health-consciousness with a hint of bold flavors, something truly reminiscent of our Californian spirit.
Why Sautéed Cannas Leaves Stand Out
Delving into this creation, I’m reminded of the traditional southern greens – collards, mustard, or turnip. But what makes this recipe so special is the use of an unorthodox green – the Cannas leaves. Unconventional, perhaps, but the taste… oh, the taste!! Their earthy, subtly sweet flavor profile takes on the golden hues of the olive oil, and the gentle bite of garlic. And then there’s the spark; a squeeze of fresh lemon juice and the zing of its zest elevates the dish to a whole new level while also including a vitamin C boost in your meal. The outcome? A side dish bearing a tantalizing balance of flavors and ample nutritional benefits to boot! I must say, it’s a refreshing diversion from the typical American comfort food, with a nod to health and flavor that would be appreciated by any palate.
A Dish that Complements Others
Naturally, having such a versatile dish at your disposal creates endless opportunities to experiment. Pair this delectable green sauté with your favorite grilled chicken, fish, or even that juicy steak. Consider it an alternative to your regular spinach or kale, working wonderfully in wraps or even as an intriguing pizza topping. The opportunities are boundless!
Of course, one of the best things about this recipe, though, besides the taste, is its nutrition. Cannas leaves are rich in dietary fiber and vitamins that are crucial for good health. With this dish, you wouldn’t just be feeding tummies, you’ll be nourishing bodies, too (source).
Isn’t it amazing? A recipe that tickles your taste buds while also packing a hefty punch of wholesome goodness. Each bite of Sautéed Cannas Leaves lets you experience a delightful matrimony of bold flavors and health consciousness, a testament to the system I, Becky, have woven into my style of cooking. I believe food should not just provide nutrition but excite our senses and encourage exploration of untried ingredients. Now, aren’t you just excited to try this out?
What You’ll Need
- 12 Cannas leaves
- 3 tablespoons oil (preferably olive oil)
- 3 cloves of garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili flakes
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
Method
Step One
Start by washing the 12 Cannas leaves thoroughly under cold water. Pat them dry using a clean towel or kitchen paper.
Step Two
Heat up 3 tablespoons of olive oil in a large skillet over medium heat.
Step Three
While the oil is heating up, you can mince your 3 cloves of garlic. Add them into the heated oil and saute for about 1 minute, or until it’s slightly golden and aromatic.
Step Four
Add the Cannas leaves to the skillet. Season them with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper and 1/4 teaspoon of red chili flakes. Stir well, making sure each leaf is well-coated with oil and seasonings.
Step Five
Saute the Cannas leaves until they’re wilted and tender. This should take around 5 minutes. If necessary, add a bit of water to prevent the leaves from becoming too dry.
Step Six
Remove the skillet from the heat. Add 1 tablespoon of fresh lemon juice and the zest of 1 lemon. Toss well to combine.
Step Seven
Serve your sauteed Cannas leaves hot as a side dish or you can even enjoy them as a light main course. Enjoy!
