This recipe is just a guide. Choose what’s in season or looks good at the market. It can be enhanced by adding spices like red pepper flakes, garlic, Thai red or green curry paste, or even a sprinkling of cheese. It can also be a part of any meal; I even serve it for breakfast with an egg, sunny-side-up, on top. Delicious, enjoy!
Ingredients
- ½ small cauliflower, divided into florets
- ½ onion, cut into 2-inch pieces
- ½ red bell pepper, cut into 2-inch pieces
- ½ yellow bell pepper, cut into 2-inch pieces
- 10 asparagus stalks, cut into 3-inch lengths
- 10 to 15 small Brussels sprouts
- 1 bunch Swiss chard, cut into 2-inch pieces
- 8 ounces button mushrooms, sliced
- 8 ounces green beans, halved or cut into 3-inch lengths
- ½ white cabbage, quartered and thinly sliced, about 8 ounces
- 8 ounces collard greens, stemmed and sliced
- 1 tablespoon kosher salt
- 2 tablespoons avocado oil
- Garlic salt
- Fresh thyme sprigs
- Freshly ground black pepper, optional
Method
- Prepare the vegetables and try to keep them in groups of similar type and size. Set each vegetable in a separate bowl.
- Bring a large pot of water to a boil over high heat. Add the salt and then the cauliflower, Brussels and green beans and cook for 2 minutes. Using a slotted spoon or spider, immediately transfer them to a bowl of ice water.
- Heat a large sauté pan over medium-high heat, add the oil and when hot the cabbage, onions and peppers, collard greens and chard. Cook, stirring until the greens have wilted, about 4 minutes. Add the blanched cauliflower, Brussels sprouts, beans, and the asparagus, watch out for colors that can bleed into other veggies. Sprinkle with garlic salt and add fresh thyme sprigs, cover, and cook until all the vegetables are tender, 3 to 5 minutes. Serve straight from the pan.
Fresh vegetables were always at the forefront of our family meals. This dish was born out of necessity when my Uncle Joe, who had a vegetable garden in Boston, would show up with bags full of seasonal vegetables. My job was to help wash the prep. And I did–while keeping one eye on our kitchen’s black and white TV. When I saw Jacques and heard his French accent, I was hooked! Watching him cut up poultry and vegetables was mesmerizing and inspired this dish. If you love vegetables but you’re tired of the same old thing, try mixing things up by combining a three, four or five of your favorite veggies.