You might be thinking, “Wow, that’s not a recipe.
This is a list of ingredients that you’ll need.”
And you’d be right.
These vegetables are pretty easy to make.
You’ll need a few basic ingredients: 2 tablespoons olive oil 2 cloves garlic, minced 1 small onion, diced 1 large green pepper, chopped 1/2 head cabbage, chopped (optional) 1 bunch spinach, chopped 2 carrots, diced 2 carrots rutabaga, diced (optional)* 1 green pepper crumbled, for garnish 1 cup shredded carrot 1 cup kale, shredded (optional**) 3 cups shredded broccoli, grated (optional*) 1/4 cup dried oregano, chopped* 1/3 cup dried basil, chopped *Optional garnishes: 1/8 teaspoon dried oreeno, for topping 2 tablespoons chopped fresh thyme leaves* 2 tablespoons grated fresh basil (optional, or a few leaves for garnishes) To prepare the vegetables, sauté the garlic in olive oil until softened.
Add the onion, green pepper and cabbage and saute until they soften, about 5 minutes.
Add spinach and carrots, and cook until the spinach and carrot are wilted, about 4 minutes.
Stir in the broccoli and kale and saute until wilted and fragrant, about 30 seconds.
Add basil and oreganos, and stir to combine.
Serve over cooked rice or couscous.
Recipe Notes You can also add a small amount of broth to the vegetables if you prefer a thicker sauce.
*If you’re using a rutabaar or rutabi, make sure it’s a rabi and not a rasbaar, as the rasbab will dry out.
**For kale, you can use kale slaw or kale soup.
**If you’ve already cut up some kale and don’t want to cut up a big chunk, cut up your greens, chop it, and add it to a large skillet and cook them until they’re wilted.
It’ll give the kale a nice, crispy texture, and the vegetables will stay crispy all day. 3.2.28124