Little things
Last night Josh and I had ginger-lime kale (recipe's okay but a little too limey) and barbecued butternut squash and apples with a peppery cumin marinade. At the dinner table, when we planned to remove the squash peel, I remembered I don't own steak knives. Good thing a friend left one after the last party.This morning on my run I saw a chipmunk, rabbit, and black squirrel, and the UPS and FedEx deliverymen on Murray greet each other like old friends.
Comments
- a little bit of onion, just enough to be visible after the greens have cooked down. Diced.
- garlic to taste, minced.
- red bell pepper, diced small.
- sesame seeds (about 1 tsp - 1 tbl for a bunch of kale).
- greens, cut haphazardly.
- red pepper flakes or cayenne to taste (optional)
Saute the onion in olive and sesame oil 3-5 minutes; add the garlic for about 1 minute, then toss on the greens. Kale, mustard, and collards take forever (~10 minutes) whereas most other greens like radish or spinach boil down in much less time. Don't use iceberg lettuce or I will hunt you down.
Add the bell peppers 1-5 minutes before the greens are done, depending how crispy you like it.
The sesame seeds go in whenever: you can roast them if you want (before you oil the pan), or you can add them at the last second to have them be little bursts of sesame. I usually put them in with the bell peppers.
I usually think of this as a side dish, or I add tofu and serve it over rice to call it dinner.
I don't know why you'd bother wilting the greens over boiling water -- just throwing them in the pan with maybe a few sprinkles of water (or just don't strain them carefully after washing) works fine.