❈ Steamed Samphire With Olive Oil and Garlic ❈

❈ Steamed Samphire With Olive Oil and Garlic ❈
AuthorArtem OlivaCategoryDifficultyIntermediate

Very tasty and fresh appetizer from Turkish cuisine.

Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
30 Minutes

 1 Large Bunch Fresh Samphire
 1 l Water
 1 tsp Garlic, chopped
 ¼ cup Lemon Juice

1

Bring a large saucepan of water to a rolling boil. Fresh samphire is naturally very salty, so make sure you don't add any salt to the water.

2

Once your pot is boiling, add the samphire, stalks and all. Let it boil for 10 to 15 minutes.

3

When the flesh turns bright green and seems tender, strain out the cooked samphire and plunge it into cold water to prevent it from overcooking. Drain off all the water. You can also gently spin it a few times in a salad spinner.

4

Once the cooked samphire is cool enough to handle, you should be able to pull the flesh off each hard stalk easily. It should come off in long, hollow tubes. Discard the stalks as you go along.

5

Place the cooked samphire in a large bowl. Using your fingers, gently toss the samphire together with the olive oil, garlic, and lemon juice.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 272
% Daily Value *
Total Fat 27g42%
Saturated Fat 13g65%
Total Carbohydrate 7g3%
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

 
 

Ingredients

 1 Large Bunch Fresh Samphire
 1 l Water
 1 tsp Garlic, chopped
 ¼ cup Lemon Juice

Directions

1

Bring a large saucepan of water to a rolling boil. Fresh samphire is naturally very salty, so make sure you don't add any salt to the water.

2

Once your pot is boiling, add the samphire, stalks and all. Let it boil for 10 to 15 minutes.

3

When the flesh turns bright green and seems tender, strain out the cooked samphire and plunge it into cold water to prevent it from overcooking. Drain off all the water. You can also gently spin it a few times in a salad spinner.

4

Once the cooked samphire is cool enough to handle, you should be able to pull the flesh off each hard stalk easily. It should come off in long, hollow tubes. Discard the stalks as you go along.

5

Place the cooked samphire in a large bowl. Using your fingers, gently toss the samphire together with the olive oil, garlic, and lemon juice.

❈ Steamed Samphire With Olive Oil and Garlic ❈