Pan Roasted Kale and Veggies

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Here is a recipe that we’ve been using for a long while that is full of nutrition, especially anti-oxidants.  You can use this as a side  dish, or as a main course with sauteed potatoes or brown rice.

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Pan Roasted Kale and Veggies
Author: Mr. Serious Foodie
Prep time:
Cook time:
Total time:
Serves: Serves 4
Pump up this dish a notch with a spicy sauce – Siracha, sambal, Calabrese peppers – or add some exotic flavor with a bit of the Serious Foodie Fig/Orange Sauce
Ingredients
  • 3 tablespoons olive oil or more
  • 1 large bunch kale – washed and cut into wide strips
  • 2 small eggplants (preferably the long purple varieties or the Italian small round purple variety), sliced into half moons
  • 1 medium squash (yellow or zucchini), sliced into half moons
  • 2 cloves garlic, finely minced
  • 1 medium tomato, diced
  • Sea salt and freshly ground black pepper, to taste
  • ½ cup white wine
  • ¼ cup vegetable stock
  • Optional: 1 tsp. hot sauce, or Serious Foodie Fig/Orange sauce
Instructions
  1. Add the oil to a saute pan, and heat over medium flame
  2. Saute the kale, eggplant, and squash for about 10 minutes.
  3. Make a clear spot in the middle of the pan by pushing the vegetables to the sides; make sure there is enough oil in the center, then add the garlic. Saute for about 1 minute, or until the garlic is fragrant.
  4. Add the diced tomatoes, salt and pepper, and saute for about 1 minute. Add the white wine, and let reduce by one half (about 5 minutes).
  5. Add the vegetable stock, then reduce by one half (about 5 minutes).
  6. Optional: add 1 tsp. hot sauce, or Serious Foodie Fig/Orange sauce
  7. Serve over rice, or roasted potatoes.

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