I am such a fan of greens as a the base for a meal. I'm even more a fan of dishes that can be flexible: ones where you can throw in whatever else you have in the kitchen to round out flavor/ texture/ balance, saving time, mental energy, and effort, and still fuel yourself after a long day. (I hear it over and over: 'I'd cook more if I had more time'.)
With quick-and-easy combinations like this, you can have dinner together in under ten minutes. Really.
I returned home last night from an evening workshop at Sprout San Francisco [in New York] and set about throwing together the contents of the kitchen for dinner. I'm definitely feeling in touch with the seasons lately and have been craving all kinds of green things. Although the kale and cabbage are wintery greens, the peas add a lovely
springy touch to the leafy density.
My stand-by marinade and stir-fry sauce lately has been an umami-tastic combination of tamari [gluten-free soy sauce] and white miso paste [I like Miso Master Organic brand]. Add these directly to the pan after veggies have had a little time to soften, and the heat will help to smooth the mixture out. Feel free to add any other spices you like [garlic, onion powder, and anise would be particularly yummy here, as would a sprinkle of kelp or any other sea vegetable].
To add a little heartiness to these delicious plants, I tossed in some almond butter + hazelnuts. With a this little boost of protein and filling healthy fat, this dish quickly became a simple [and delicious] end to the day! Give it a go and see what you think - it would make a terrific bed for any protein you might want to toss in, including my favorite baked tempeh [shown here in a previous newsletter -- did you miss this one? No worries: you can subscribe here].
And now, the recipe...
- 1 tsp coconut oil
- 2 cups savoy cabbage, chopped
- 2 cups lacinato kale, chopped
- 1 cup green peas [frozen works just fine!]
- 1 tbsp white miso paste
- 1 tbsp tamari [or other soy sauce]
- 1 tbsp almond butter
- 2 tbsp hazelnuts
- 1. Heat coconut oil over medium heat in a skillet.
- 2. Add cabbage and kale; saute 2 minutes until slightly softened.
- 3. Add peas, miso, and tamari; cook 2-3 minutes more, stirring to combine and 'melt' the miso to coat veggies.
- 4. Remove from heat and add almond butter and hazelnuts. Stir to combine (again, 'melting' the almond butter).
- 5. Serve!
- You can add any other spices to your liking - garlic would be great here!
- Other protein ideas include tempeh, tofu, or chickpeas. Fats include nut butters, shredded coconut [which would go awesomely with the coconut oil], or a handful of other nuts.
Happy cooking! Happy greens!