Yesterday, I threw together the week's vegetable remnants into a cast iron pan, slow-sauteed everything together, and discovered a stunning side dish. No-salt, low-fat, high-flavor, and GERD-friendly! (Credit to J., who encouraged me to toss it all together.) My stomach felt fantastic after our meal, which included grits and veggie sausages.
AMAZING SUMMER SQUASH, CARROT, AND SPINACH SIDE
Ingredients (for two servings)
4 medium carrots
2 small yellow summer squash
1 cup (or more) fresh spinach
1 large garlic clove, pressed through garlic press
Note: Vegetables from the greenmarket are recommended. (Find a farmer's market in your area at Local Harvest.) You just can't beat the flavor of greenmarket produce -- it makes a difference in the results, especially in recipes where the vegetables are the centerpiece.
- Peel and thinly slice the carrots. Cut on an angle for a more glamorous effect
- Heat olive oil in medium-low heat; add carrots and cover. (Note: I saute almost exclusively using cast iron pans. This greatly improves the flavor and texture of the vegetables (and provides iron for a vegetarian diet. For a quick intro to the advantages of cast iron, see Mark Bittman's article on the "humble cast iron pan." I also have the advantage of a gas flame. Using different kitchen technologies will vary the cooking time/heat requirements.)
- Wash and cut the summer squash in half lengthwise; cut lengths into slices.
- Add squash to pan, stir and cover.
- Wash and chop spinach leaves only (no stems).
- Add the spinach to the pan with a small amount of water. The vegetables should be "basting" in a small amount of liquid during the cooking process. Keep covered and stir occasionally.
- Cook for a few minutes and add garlic. Continue cooking and stir occasionally; add more water as needed to keep vegetables from drying out.
- Turn off heat and let sit covered for a few minutes before serving. (Here's where the cast iron is again handy, keeping food warm for a longer period. You may need to reheat for a moment before serving if your pan has cooled down.)
This could go well with any grain; grits are especially wonderful (and gut-friendly). And, what a great way to use up the week's "old vegetables."