02.22.20 Carrot Tops and Stems

I am still enjoying my bounty from Janelle’s garden. I saved the kale and beet green stems from my Kale Tree Salad and I was planning to try a carrot top pesto but as you may have seen, there has been a lot of pesto going on with me lately. So, I decided on a large sauté. I added in bunching onions, Osaka mustard and more kale from my garden plus a few other items that had that now or never look to them from my fridge; beets, mushrooms, chinese eggplant and a carrot. 

Now or Never Sauté:

1. Cook one large bunching onion in avocado oil for 4 minutes.

2. Add 6 cloves of minced garlic and 1 tsp grated ginger.

3. Add diced beets, eggplant and kale/chard stems. Cook until beets are very close to done. Add water from time to time (not enough to make it soupy but enough to keep veggies cooking with steam.

4. Add carrot and mushroom, cook another 3-4 minutes.

5. Add 1 tsp each turmeric, herbs de provence, cumin and salt.

6. Add in kale and mustard greens, cook another 2 minutes. 

7. Garnish with hemp seeds and lemon slices.

This was all very loose and sporadic. Be free with your sauté, use what you have on hand.