The beauty of this method is it changes with you throughout the growing season. So a Spring sauté might be green garlic, broccoli, kale, chard; a summer sauté might be potatoes, green beans, zucchini, garlic and red peppers OR a simple onion and pepper or onion and yellow squash. A fall sauté might be sweet potatoes, butternut, red pepper, chard, ginger and cauliflower. It’s a great way to clear out the fridge when you’re at the end of the week, ready for your next CSA delivery!
Heat cast iron or other heavy skillet on stovetop.
Add 1-2 T olive oil or other cooking oil.
Add onions first, if using, then dense veggies (potatoes, winter squash, carrots, etc).
Cook till starting to soften, about 5-10 minutes.
Add water if needed to prevent sticking, a tablespoon at a time.
Add medium-dense veggies next (peppers, cauliflower, broccoli, kohlrabi, etc). Cook another few minutes
Add spices and salt, if using
Add greens in last 5-ish minutes of cooking
Serve over rice or quinoa, with protein of choice (Barr Farms ground beef, a roasted chicken or brats are good choices)