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1 pound greens (chard, bok choy, kale, broccoli rabe) |
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| 2 to 4 cloves garlic, crushed | | 2 to 4 tablespoons olive oil | 1 onion, sliced | Salt and pepper, to taste |
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Wash greens well. Steam until tender (about 5 minutes) and set aside. |
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In frying pan, sauté onion and garlic in olive oil until golden. Remove from heat. |
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Add greens to the oil mixture and toss with salt and pepper. Cover and let sit until ready to serve. This is a good hot vegetable, but it also makes a wonderful sandwich filling, so make more than you need and store the leftovers in the refrigerator. |
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| 2 pounds portobello mushrooms, sliced | 2 tablespoons red wine or balsamic vinegar | Pinch freshlySalt and pepper, to taste ground fennel seeds | 4 cloves garlic, crushed | |
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Mix all ingredients and marinate for one hour. Arrange on a baking sheet and bake at 400 degrees Fahrenheit for 20 minutes, turning once. |
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Oil (toasted sesame oil or olive oil) |
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| ¼ head broccoli florets, broken apart | 1 onion, chopped | 1 cup peas | 2 cloves garlic, chopped | ½ pound mushrooms, sliced | 2 medium zucchini, chopped | Mung beans | 2 carrots, chopped | Soy sauce or tamari, to taste |
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Drizzle a little oil into a wok and sauté the onion and garlic until soft and clear. |
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Add the rest of the vegetables and the soy sauce or tamari and stir occasionally until done (about 20 minutes). |
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Serve over rice as a main dish (serves 2), use as a vegetable side dish (serves 4), or use as a sandwich filling. |
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Note: Just about any vegetables you like and/or have on hand can be substituted for the above ingredients. |
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