Crispy Parsley
Parsley is my favorite anti-bloat herb because it works as a natural diuretic, allowing the kidneys to rid your body of unnecessary water. And, guess what, you can sauté or roast curly parsley just like any other green.
You’ll never go wrong having parsley in your refrigerator since it’s useful in so many different recipes. In fact, I think parsley is sorely underrated in the kitchen and certainly when it comes to medicinal plants. Parsley is rich in vitamin A, vitamin C, and especially vitamin K. Combined with garlic, this dish is a tonic that’s great in your quest to prevent cardiovascular disease, regulate blood sugar, and fight infection due to antibacterial properties in their innate essential oils. Parsley is particularly rich in vitamin K, so those on Vitamin K-blocking blood thinners like warfarin will want to have a consistent amount of Vitamin K-rich greens in their diet every day to prevent issues with medication management.
Life Kitchen Tips
A salad spinner is one of my favorite tools in the kitchen because it allows you to wash and dry produce thoroughly, removing the sand and grit that can often find its way into curly greens like parsley and kale. Using the stovetop preparation is equally delicious and leads to a softer texture.
Ingredients
8 cups curly parsley leaves
2 garlic cloves, minced or crushed
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
Directions
Preheat the oven to 425 F. Soak parsley in water to remove grit, then dry with paper towels or a salad spinner. Roughly chop the leaves into bite sized pieces and discard the stems.
Place the parsley and garlic on a parchment-lined rimmed baking sheet and toss with olive oil, salt, and pepper. Roast for 5 to 12 minutes to desired level of crispiness, being careful not to let it burn.
Alternative stovetop preparation
In a large sauté pan over medium heat, warm olive oil. Add parsley, garlic, salt, and pepper and cook until parsley is cooked and fragrant and garlic is lightly browned, about 5 minutes. Serve immediately. Note that parsley will be delicious but not quite as crispy.
Enjoy!
