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Page 359
Sautéed Greens
1 pound greens (chard, bok choy, kale, broccoli rabe)
2 to 4 cloves garlic, crushed
2 to 4 tablespoons olive oil
1 onion, slicedSalt and pepper, to taste

Wash greens well. Steam until tender (about 5 minutes) and set aside.
In frying pan, sauté onion and garlic in olive oil until golden. Remove from heat.
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.
Serves 4 as a side dish.
Portobello Mushrooms
4 tablespoons olive oil
2 pounds portobello mushrooms, sliced
2 tablespoons red wine or balsamic vinegarPinch freshlySalt and pepper, to taste ground fennel seeds
4 cloves garlic, crushed

Mix all ingredients and marinate for one hour. Arrange on a baking sheet and bake at 400 degrees Fahrenheit for 20 minutes, turning once.
Serves 6 as a side dish.
Vegetable Stir-Fry
Oil (toasted sesame oil or olive oil)
¼ head broccoli florets, broken apart
1 onion, chopped1 cup peas
2 cloves garlic, chopped½ pound mushrooms, sliced
2 medium zucchini, choppedMung beans
2 carrots, choppedSoy sauce or tamari, to taste

Drizzle a little oil into a wok and sauté the onion and garlic until soft and clear.
Add the rest of the vegetables and the soy sauce or tamari and stir occasionally until done (about 20 minutes).
Serve over rice as a main dish (serves 2), use as a vegetable side dish (serves 4), or use as a sandwich filling.
Note: Just about any vegetables you like and/or have on hand can be substituted for the above ingredients.

 
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