Kale & Sugar Snap Pea Veggie Skillet
A vegetable side dish for dinner does not have to be a big salad or boring roasted broccoli. We can do better. I love nothing more than to raid my fridge and pantry, find little hidden treasures and cook them up.
That’s exactly what this recipe is- stuff I found in my fridge and pantry that absolutely knocked my socks off .
This is one of those recipes when having a really well stocked pantry can elevate any meal you need to throw together. It is very similar to a recipe I posted last week. This week’s version I’ve added in a few other vegetables to keep the dish fresh.
I started with kale, spinach and sugar snap peas. I sautéed up some delicious mushrooms , carmelized onion, garlic, marinated artichokes and sun dried tomatoes. I sprinkled the whole thing with pine nuts I toasted up in about a minute.
It was crunchy, yummy, packed with flavor, vitamins, fiber- and so darn good.
Consider adding in wheat berries, couscous or quinoa. There are so many ways to can make Meatless Monday exciting.
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Ingredients- serves 4
1 bunch kale, stem removed, washed- do not dry
3 cups spinach2 cups mushrooms, sliced
1 cup sugar snap peas, strings removed
1 medium yellow onion, chopped
1/2 cup marinated artichokes, drained- save the liquid
1/4 cup slivered sun dried tomatoes in oil-drained.
3 garlic cloves, chopped
2 TBSP Olive oil, divided
1 TBSP butter
1/2 tsp kosher salt
1/4 tsp pepper
1 tsp red pepper flakes
3 TBSP pine nuts, lightly toasted
3 TBSP goat cheese, optional
Method- prep time- 10 minute, cook time 15 minutes
- Tear the kale into bite sized pieces. Remove the stems from the spinach.
In a large pan, heat 1 TBSP olive oil. Add onions and garlic. Sauté for 3-4 minutes unti the onions have softened. Remove from pan- set aside. - Heat the remaining olive oil and butter over medium high heat. Add in the mushrooms, spacing them so that they are not touching and lay flat in the pan. They will not brown and get crispy edges otherwise. Cook on medium low heat until the edges are golden brown. Season with the salt, pepper and red pepper flakes.
- Add to the mushrooms the sugar snap peas and cook for 4-5 minutes until crisp tender. Add in the onions and garlic, artichokes, 2-3 TBSP of the marinade brine/liquid from the artichokes, sun dried tomatoes and kale.
- Sauté the entire contents of the pan about 3-4 additional minutes until the kale has wilted and softened. Serve with the toasted pine nuts and crumbled goat cheese.
