What do you make for supper, when you have leftover spaghetti in the fridge, and only half an hour to get a meal on the table? You saute some onion, add everything else you have handy in the fridge and cupboard, serve it over that spaghetti, and call it a toss. The pasta is not a requirement here. This tasty concoction would work over bread, rice, any cooked grains, potatoes, or even a bed of greens. The herbs are flexible, too. I used what first caught my eye, in the cupboard and fridge, but you could use any combo you like and have on hand.
Frankly, everything is flexible. You don’t have carrots? How about sweet potato, turnips, squash, or beets? No kale? Spinach will work. Or broccoli, snow peas…anything green. Any beans will be fine. Lemon juice can be replace by lime juice, or vinegar (apple cider, red or white wine). The wine is optional. In it’s place, add really great veggie broth, or a bit of water and miso. Use what you have on hand. Or make it exactly as the recipe is written. That works, too!
Kale, Garbanzo, Carrot, and Tomato Toss
1 tbsp olive oil
1/3 cup diced onion
1/2 cup diced/sliced carrot (could be frozen)
1 clove garlic, minced
2 cups chopped kale (about 1 bunch)
1 can, or about two cups, garbanzo beans, drained and rinsed
1 tbsp tamari or Braggs
1 cup canned, diced/chopped/crushed tomatos
1 tsp minced fresh rosemary
1/4 tsp dried oregano
1/4 tsp dried basil
squeeze of lemon juice (1-2 tbsp)
1/3 cup white wine
In a saute pan, over medium heat, warm the oil, then add the onion, carrot, and a sprinkle of salt. Allow the veggies to cook a few minutes, to begin to soften, then add in the garlic. Saute until the onions and carrots are as tender as you prefer, just be careful not to brown or burn the garlic. Add the kale, beans, tamari, and herbs. Continue to saute, until the kale is wilted, the beans are heated through, and you begin to smell the herbs. Then add the lemon juice and wine, and simmer for 3-4 minutes. Serve over your favorite pasta or other starch.