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.
