One of my desires in writing this blog is to encourage others to enjoy more vegetables. Tasty new ways to prepare them but also ways to make them more quickly! In our busy lifestyles, especially around the holiday season, it’s easy to skip the vegetables because of all the washing, peeling, chopping, etc. This recipe has that as well but if you plan ahead to prepare extra, it will be a simple step to reheat and serve throughout the week. The recipe I’ll share with you today was introduced to me by a local ND. I enjoy it and I hope you do as well.
Besides reheating, another way to enjoy these a second time is to simply heat some chicken stock and add desired amount of vegetables along with a sprinkling of seasoning such as Herbamare (soon I’ll share a homemade version of that tasty seasoning). You have a delicious vegetable soup! To make it even more of a meal add some leftover meat such as chicken or some cooked beans.
How do you efficiently add more vegetables to your meals?
- 1 onion, chopped
- 1 head of broccoli (or more), washed and chopped into bite sized pieces
- 1 head of savoy cabbage, green cabbage, escarole or cabbage of your choice (I prefer savoy), outer leaves removed and sliced into ribbons
- 1 bunch of greens such as Swiss chard, kale, spinach, etc.
- 1 stick of real butter or oil such as olive or coconut (I prefer butter)
- Melt butter or heat oil in a large skillet, using medium heat. Add onion, broccoli and cabbage. Saute until tender, but not overcooked. Stir occasionally. I prefer the broccoli to retain some of it’s bright green color. When tender, add the greens for the last few minutes, stirring until wilted and tender.
- To reheat, add a small amount of butter or oil to skillet and briefly saute only until hot. To reheat in the oven, coat an ovenproof dish will butter or oil. Add desired amount of vegetables and heat at 300 until hot.