The grelos are the branch that comes out of the vegetable called turnip. They usually leave first branches called nabizas, which are usually bitter and somewhat rough. Then, in the following months of collecting, that is, from November and until February, those blanket leaves come out again, these being the true grelos. Of this formal, the time of this vegetable usually understands the months of January to approximately March, since it is here when we can get grelos in a better state. Out of these months, we can only get them in conservation. So much if you have canned greos as if they are fresh, one of the simplest and most delicious recipe of Galicia, region of Spain that uses this food frequently. Do you dare to try this dish? Continue reading and discovers in recipes how to make grilled with grelos and netilla.
| 🚻 2 Diners | 🕘 45m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make grilled with a netilla cheese: |
| 300 grams of natural growls already cooked 1 piece of ketilla cheese 2 cloves of garlic 1 teaspoon of cumin in grain 1 pinch of ground black pepper 1 tablespoon of pine nuts 1 pinch of salt 1 jet of oil from oliva 2 eggs |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in autumn-winter, sauteed, |
Ingredients to make grilled with a netilla cheese:
1. Cut the quarter of the Teetilla cheese, remove the cortex and chop in tacos. Then, drain the grelos if they are canned and cut them into smaller pieces. As a recommendation, with fish scissors it will be easier to cut the grelos and no strands will be made.
Trick: If you use fresh grelos you must wash them and scald them well to eliminate the bitter taste.
2. Peel a pair of garlic cloves and lame them. Put a pan on the fire with a splash of olive oil and, when it is hot, saute the garlic cut.
3. Add the GLOS and Reframe them with garlic. Remove quickly so that these ingredients are mixed well and do not burn, which could cause the cheese of grelos with cheese to be bitter.
4. Kitchen the grelos for 3 minutes to cook well but without getting too dry. At this point, add the cumin.
5. Incorporates the pine nuts to give the refill of Grelos and Teilla a different taste and texture. If you prefer, you can replace this ingredient with rolled almond. Remove and cook for 2 more minutes.
6. After 2 minutes, put a little pepper to give it an extra touch of flavor. The scramble will not bite, but it will have that point that leaves the black pepper so delicious.
7. Lower fire and reduce the temperature to a minimum if it can be. Beat the eggs with a pinch of salt, add them to the pan and stir well but without letting the eggs set too much.
8. Turn off the heat and add the cutting kettle cheese. Mix to be founded with the ingredients. Another totally valid option is to introduce the fluctuate of grelos with the cheese in the microwave so that it has just cook there.
9. The recipe for Grelos and Teetilla is perfect to serve as an incoming, such as accompaniment or for dinner with toasted from chapata bread or homemade linen bread. Likewise, this same scramble can serve as a filling of a salty quiche, so that you can prepare the mass for quiche, introduce the scrambled and cook in the oven for a few minutes.
