Fall vegetables sauté
As the weather gets cooler I get in the mood for a heartier fare. A trip to the farmers market yesterday yielded a bag of sieglinde potatoes from Sweet Life Farms, beautiful green cabbage and black kale from another vendor and an orange cauliflower. I thought I’d combine all of them in a quick sauté for dinner, which is just my kind of food. I started with the potatoes as they take the longest to cook, but placed the cauliflower florets in the oven to roast while everything else was cooked in the skillet. With country bread and a plum tart with creme fraiche for dessert I call this a meal.
4 white skinned potatoes
1 small onion, halved and sliced into strips
1 garlic clove, minced
1/2 a head summer cabbage
5 stalks of black kale
1 small cauliflower, orange or white
Optional: 1 cup cooked white or pink beans, garbanzo beans or French lentils (you can use organic canned if you don’t have them in your freezer)
1/3 cup chopped walnuts
1/.3 cup chopped flat leaf parsley.
A handful of fresh herbs: rosemary, sage, thyme, parsley
Cut the cauliflower into floret, toss with olive oil and roast at 400F until golden, about 20 minutes.
Cut the potato in quarters lengthwise, then cut into slices horizontally.
Shred the cabbage into thin ribbons.
Cut the kale along the stem removing the stem, and cut the kale into ribbons.
Add 2 tablespoon oil into a skillet and heat to medium high.
Add the potatoes, reduce heat slightly and cook, stirring occasionally, until the potatoes are golden and tender, about 20 minutes, being careful not to burn them.
Remove the potatoes to a plate.
Add the onion and garlic and cook for a couple of minutes to soften the vegetables and bring out their aroma. Add the cabbage and kale to the same skillet, add a little more oil if necessary and cook, stirring, until the vegetables have softened but not browned.
Add the cabbage and kale to the same skillet, add a little more oil of necessary and cook, stirring, until the vegetables have softened but not browned.
Add the cooked potatoes, cauliflower and beans if using and stir to combine and warm it up.
Add salt and pepper to taste.
Remove to a serving dish and scatter the chopped walnuts and parsley on top.
Note: if you don’t want to add oil you can add a little water, 1/4 cup at a time to keep things moist.