The Green Bowl of Spring

Green Bowl of Spring

We all get cravings. Food cravings. I think most of us think of cravings as a bad thing, like wanting brownies at midnight. But there are other cravings. The ones we should listen to.

It’s been a long winter. Spring, so far, has been unseasonably cold. I found myself have a craving lately, for veggies. More specifically, green veggies.

Don’t get me wrong. I eat veggies all the time. I like them. But this is more than my normal desire for veggies.

So I listened to these cravings, and made a big saute of green veggies for dinner last night. I used what I had on hand. The mixture was so full of flavor, and just what I had been wanting.  It reminded me of Spring, all green and full of life, so that is what I called the recipe. I plan on making this again, maybe switching up some of the veggies. I just ate them as is, but I could see serving them over rice or pasta.

The Green Bowl of Spring

3 T. olive oil

2 onions, sliced

2 c. chopped cabbage

1 pound of Brussels spouts, trimmed and cut in half

1 pound sugar snap peas, trimmed

1/2 pound asparagus, trimmed and cut in 2-inch pieces

1 c. stock- veggie or chicken

salt and pepper to taste

parsley

Heat oil in large skillet and cook onions until tender. Add cabbage and cook until cabbage is tender, about 5 -7 minutes.  Add Brussels sprouts and cook five minutes longer, reducing heat to medium and stirring often. Add remaining ingredients and cook 3-5 minutes more, until veggies are tender and most of the stock has cooked off. Adjust seasonings. Makes 4-6 servings.