Eddie Murphy's Delirous Part 10 - Uncle Gus and Aunt Bunny
What Your Cookout's Missing
For most people, heating up coals for grass-fed burgers or salmon steaks this time of year is a no-brainer, but not many think to cook their greens on the grill.
Galen Zamarra, chef and owner of the acclaimed Mas Farmhouse, thinks you should. At Mas’ younger-sister restaurant, Mas La Grillade, Zamarra literally cooks everything—from tuna to ramps to romaine—on a super cool open-flame grill system, using locally sourced hardwoods and techniques like steaming, charring, and grilling.
Why does the system work well for greens? It’s quick, easy, and adds a delicious smoky flavor. (We stopped by for lunch and trust us, it’s true.)
Zamarra gave us a sneak peek into the wood-burning kitchen and an on-the-spot spinach grilling demo. Follow his instructions below, or watch the four-minute video—and you’ll become the healthy star of this summer’s backyard (or rooftop) barbecue.
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