Spring Sautéed Broccoli Rabe with Mushrooms
1 ½ tablespoons olive oil
1 medium onion, sliced into thin half moons
1 clove garlic, minced
Few pinches of sea salt, or to taste
½ cup thinly sliced mushrooms
1 bunch broccoli rabe, chopped into 1 inch lengths, stems and leaves divided (about 3 cups total)
2 teaspoons tamari
1 tablespoon lemon juice (½ lemon)
Zest of one lemon for garnish
- In a skillet, heat oil over medium flame. Sauté onion and garlic with a few pinches of sea salt until onion becomes translucent.
- Add mushrooms and continue sautéing for a couple of minutes until mushrooms are fully cooked.
- Layer broccoli rabe, first stems, then leaves on top, with a little water added to the vegetables. Cover the skillet and steam for 1 minute until broccoli rabe turns bright green.
- In a meantime, combine shoyu and lemon juice in small bowl.
- Remove cover of skillet, add the seasoning mixture, stir to incorporate well. Taste, adjusting flavor if necessary.
- Serve immediately with a sprinkle of lemon zest on top for garnish.
2 inches strip kombu, soaked and cut into smaller squares
1 cup daikon, sliced in 1-inch thick rounds
½ cup carrots, sliced in chunks
1 cup winter squash
1 onion, cut into 6 large pieces
- Place the kombu on the bottom of the pot and add approximately 1 inch water.
- Place the vegetables in sections in the pot.
- Add a pinch of salt, cover and bring to a boil.
- Reduce flame to low and simmer for 30-35 minutes or until the vegetables are soft and sweet.
- Add several drops of shoyu or tamari, cover and simmer for another 5 minutes until almost all of the remaining liquid has evaporated.
- Mix the vegetables so all the liquid and seasoning and remaining liquid is evenly dispersed.
Other delicious combinations:
Winter squash, Japanese sweet potato, daikon, carrot
Winter squash, parsnips, cabbage, onion
Sautéed Dandelions with Leeks
1 bunch dandelion greens, chopped in 2 inch pieces*
¼ of a large or ½ of a small red onion, sliced in thin half moons
1 cup thinly sliced leeks
Sesame or olive oil
2 T sauerkraut
- Heat 1 T oil in a skillet on medium-high heat.
- Add red onions, a pinch of sea salt and sauté onions until soft, approximately 2 minutes.
- Add leek, sauté 1 minute.
- Add dandelions and sauté until wilted, approximately 30 seconds to 1 minute.
- Remove from the heat and stir in the sauerkraut.
* To chop the dandelion greens, first cut off the end of the stems, then cut up from the stems in 2 inch increments.
2 cups cauliflower florets
3 leaves of kale, stems removed and torn into bite size pieces
1 cup fresh or frozen corn
1 cup pea pods, ends trimmed and center vein removed
Pinch of sea salt
- Place 2-3 cups water in a deep pot with a pinch of sea salt.
- Cover and bring to a boil.
- Add corn and boil until bright yellow, approximately 2 minutes. Remove and let cool.
- Add cauliflower and boil until tender, but slightly crunchy, approximately 2-3 minutes. Remove and let cool.
- Add pea pods and cook for 15-30 seconds until bright green. Remove and let cool.
- Add kale and cook for 1 ½ – 2 minutes. Remove and let cool.
- Mix ingredients together and serve.
It’s best to let the water to come a rolling boil between each vegetable. You can make many vegetables this way including broccoli, carrots, daikon, onions, leeks, collard greens, mustard greens and celery.