This is a super yummy and dead easy meal that’s perfect for utilizing any random veg left in your crisper at the end of the week. Use up those those cauliflower greens and kale stems; let no veg go to waste! Serve with some sauerkraut, buttery sourdough, and a fried egg on the side. Eat for breakfast, lunch, or dinner, it’s up to you. Choose your own adventure and discover your own favourite seasonal combos.
Serves 2 (simply increase veg to feed more)
1 tsp extra virgin olive oil
1 tsp butter
1 bunch eschallot white ends, sliced; or brown onion, diced
2 garlic cloves, crushed and roughly chopped
2 generous cups of veg such as: thinly sliced cauliflower leaf stems, diced eggplant, thinly sliced kale stems, grated beetroot, grated sweet potato, sliced fennel, or sliced cabbage
2 generous cups of softer veg such as: diced button squash, grated zucchini, small broccoli or cauliflower florets,, sliced green beans, chopped capsicum, or thinly sliced kale or silverbeet
Salt & pepper
Juice of half a lemon
Your favourite sauerkraut, pickles, or chutney
Fresh sprouts, herbs, or salad greens
Toasted, buttered sourdough
Heat oil and butter over low-medium heat in a deep frying pan, add the onion and saute for 4-5 minutes.
Then add the garlic and all ‘harder’ veg that takes longer to cook and saute over medium heat for 5-6 minutes, or until starting to soften.
Add all the remaining softer veg and saute over medium-high heat for another 3 minutes, then cover and let steam for 2 minutes further. Season liberally to taste, drizzle over a little extra olive oil, stir, and remove from heat.
Finish with a big squeeze of lemon and serve in wide bowls alongside all the trimmings.
Recipe created and written by Callan Barnes.
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