Green beans. Bok choi. Asparagus. Zucchini slices (ok, it's a trifle early for those). They're all green, they all taste great, and they all..... Love Being Fried In Butter. Not heavily, or for a long time, just enough to coat them a little and cook them a tad. I love the taste of butter, hence this recommendation for your spring/summer greens. Steaming is a far healthier option, and what we actually do a lot of the time. But sometimes you don't want the purest, healthiest option. You want a semi-ok option, which tastes great, and isn't going to take away your vege's nutritional value. Here it is.
We had beans the other night, alongside kumara mash, baked salmon and salsa (see photo), and the taste was just fantastic. It reminded me of greens cooked (with butter) on the BBQ in summer. Hence this post.
The salsa was another element which really invoked that spectre of impending summer - not a traditional salsa, but one which uses ingredients currently incoming and fresh. Diced up capsicum (we used both red and yellow, for colour), halved cherry toms, diced cucumber and diced apple (rose variety in this one, but I reckon granny smith would also be wicked!). Plenty of herbs, and bam, awesome flavour!
So get thinking about what's in the markets at the moment, fresh vege-wise. Salsas can enliven any meal (steak, chicken, fish) and can use virtually whatever firm fruit/vege you wish - mango, peach and nectarine also work really well, come summer). And butter. Good ol' butter - I promise it'll feel like a BBQ on the deck in no time.