Greens, Bok Choy, Spinach, Cherry Tomatoes and toasted Pine nuts – GF, Vegan (FODMAP FRIENDLY)
Prep time
Cook time
Total time
A quick and extremely easy dish to make. Nutritious and delicious!
Author: thefussiesteater.com
Recipe type: Vegetables, Salads
Serves: 4
Ingredients
- 175g Spinach – roughly chopped
- 175g Bok Choy – roughly chopped
- 175g Green – roughly chopped
- 20 Cherry Tomatoes – halved
- 1 Tbs Olive Oil
- ⅓ cup Vegetables Stock
- 2 Tbs chopped Chives
- 2 Tbs Toasted Pine Nuts
- Sea Salt
- ground White Pepper
Instructions
- I used a wok for this but equally you can use a large saucepan or better yet a deep frying pan or skillet.
- Heat oil over medium heat, add any thick stems and toss in to cook. Place the lid on to soften quicker. Approx 5min or until soft.
- Meanwhile toast the Pine nuts, preferably in a cast iron pan. On the lowest setting toast for approx 5 min, shaking occasionally. Be careful as the nuts will toast quiet quickly once they get going.
- Add the rest of the leaves, season and add the vegetable stock.
- Cover and allow to wilt – approx 5 minutes
- Add the tomatoes, cook for another 2 minutes, add the chives
- Serve and scatter the toasted Pine nuts on top
- Declicious!
This post has been submitted to ‘Slightly Indulgent Tuesday; 7/31/12 ‘ @ http://simplysugarandglutenfree.com and to ‘Allergy Free Wednesday #28′ @ http://www.tessadomesticdiva.com and to ‘Keep it real Thursday’s @ http://www.beyondthepeel.net and to ‘Summer Salad Sundays! 8/5/2012′ @ http://easynaturalfood.com
Looks delicious! I love both bok choy and pinenuts, so this sounds very tasty to me
Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!
Yes, this salad is very nutritious and delicious. Quick to make and wont dissapoint! Thanks for looking
Konoups