Sautéed Broccoli and Zucchini with Fried Egg

Sautéed Broccoli & Zucchini with Fried Egg

You guys…June is totally kicking my butt!

Is it REALLY the 18th already?!?!

I can’t even.

*yawn*

I’ve been so busy with so many things – at work and in my personal life – and there haven’t been enough hours in the day for me to write up and photograph a proper recipe in quite some time. I’m hoping to pop out at least one good one next Saturday, but…the way my month has been going…haha…busy busy busy! 

WELL, in the interim, I want to post this. Starting today, I started a new series on my Instagram feed – click here for your viewing pleasure, but of course! – which I am called “Screenshot Recipe Sunday”. After talking with both my followers and my fellow food bloggers / food Instagrammers, I’ve heard pretty loud and clear that a lot of y’all, while you love visiting food blogs, also love recipes that are simple to just take a screenshot of on their phones. I’m attempting to embrace that – goodness knows I love the same thing – and this was my first entry, a simple mix of sautéed veggies with a fried egg.

It’s insanely easy and customizable, and…well…pretty damn easy. While I will be posting the recipes on Instagram, I will also be posting them here each week.

I hope you enjoy this!

Sautéed Broccoli and Zucchini with Fried Egg

Sautéed Broccoli & Zucchini with Fried Egg
(Serves 1)

Ingredients:

– 2 tablespoons neutral-flavored oil (I use Nutiva Refined Coconut Oil)
– 1 medium zucchini, diced
– 1 cup broccoli florets, roughly chopped
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1 tablespoon butter or ghee or neutral-flavored oil
– 1 egg

Directions:

1.) Heat sauté pan over medium-high heat. Add oil; once oil is shimmering, add vegetables. Season with garlic powder and salt. Cook for 5 – 7 minutes or until vegetables are cooked through. Scrape up any brown bits, but don’t allow vegetables to get burned. Remove from heat, place vegetables on a plate, and set aside.

2.) In a small saute or frying pan, heat butter (or alternative) over medium heat. Gently crack egg into pan and cook as desired; as photographed, a sunnyside up fried egg will take roughly 5 minutes to cook, as all of the whites should be set before serving. Remove from pan and place on top of vegetables. EAT.

sauteed broccoli rabe

Sautéed Broccoli Rabe with Garlic & Pepper

Eat your flowers!

Okay, that’s not something I’ve heard too often in my life, nor something I’ve really participated in doing. Decorative edible flowers on dessert is a concept I’m ambivalent about, and I really am not a fan of rosewater. Floral is not my taste of choice. My brain starts firing off, “Why are you drinking this bottle of perfume, Allison?!?!”

However, the taste of broccoli rabe’s little yellow flowers do not fill my mouth with the scent of a strong bouquet of flowers, but rather a slight nutty flavor that’s quite enjoyable!

sauteed broccoli rabe

At my local farmers’ market, one vendor has been selling rabe of all sorts – broccoli, kale, and mustard – with yellow and red flowers speckling all of the bunches. They’re so beautiful! I bought the flowery broccoli rabe on a whim, researching whether the flowers were edible. I learned that flowering broccoli rabe should be eaten sooner than later, but a nice blanch followed by a sauté should get rid of any bitter flavor some people may experience with broccoli rabe.

sauteed broccoli rabe

Luckily, I bought a lot of broccoli rabe for $3, which allowed me to experiment with a little less guilt if I screwed up the first few times.

I experienced trial but little error. Lucky me!

sauteed broccoli rabe

The blanching helps bring out the vibrant green, and the leaving the flowers on simply gave it a pop of color. I’m not sure if it added any discernible taste notes, since the garlic – of course – was the predominant flavor, but hey, I see no reason to take ’em off. Leaving them on is up to you!

So go ahead. Eat your greens…and eat your flowers!

sauteed broccoli rabe

Sautéed Broccoli Rabe with Garlic & Pepper
(Serves 2 – 3 as a side dish)

Ingredients:

– 1 large bunch broccoli rabe (roughly 1 lb.)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/2 teaspoon fresh cracked black pepper
– Salt, to taste

Before We Get Started…

– If you purchase broccoli rabe with flowers, of course, it is up to you whether you want to remove them!

Directions:

1.) Trim the woodier / harder ends of your broccoli rabe and discard / save for composting.

2.) Fill a large bowl with cold water – add ice cubes, if preferred – and place in refrigerator to chill while water is brought to a boil and broccoli rabe blanches. (see #3).

3.) Bring a large pot of water to a slow boil. Add broccoli rabe and boil for 3 – 5 minutes or until are tender. Remove chilled bowl of water from fridge; use tongs to gently remove from boiling water to the chilled water. Allow to sit for 5 minutes, drain water, and lay broccoli rabe on clean cloth or paper towels. Pat dry to remove as much moisture as possible.

4.) In a large sauté pan (a 12″ pan works well here!), add olive oil and turn heat to medium. Once oil shimmers, add garlic and sauté for 30 seconds; do not allow garlic to brown! Add broccoli rabe and sauté for five minutes. Add pepper and, toss in pan, and cook for one additional minute. Salt to taste, and remove from heat. Serve immediately!

garlicky sautéed rainbow chard

Garlicky Sautéed Rainbow Chard

Each Saturday, as the days get warmer and warmer, I’m returning to my usual jaunt up to my local greenmarket in Inwood. While it can be slim pickins in the colder months, I really started to see signs of spring this morning as the usual produce was also peppered with hyacinths and tulips for sale.

garlicky sautéed rainbow chard

In particular, greens have started to make a comeback. This morning, one vendor was absolutely overflowing with various types of kale, lettuce, and other greens just begging to be bought! Out of the corner of my eye, I caught a glimpse of the rainbow…chard, that is. Its thick pink and yellow stems always tempt me. I didn’t think twice before buying an impossibly large bunch. I couldn’t sauté it up fast enough; though not photographed, I topped some with a soft-boiled egg, and it was a quick vegetable-laden breakfast. Start to finish, this took be 15 minutes on the nose.

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Taste the rainbow definitely does not apply to just Skittles.

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Garlicky Sautéed Rainbow Chard
(Adapted from the New York Times recipe for Garlicky Swiss Chard)
(Makes roughly 4 cups, wilted and sautéed)

Ingredients:

– 2 large bunches rainbow chard, thoroughly rinsed and patted dry, stems trimmed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon crushed red pepper flakes (optional)
– Salt, to taste

Before We Get Started…

– Personally, I like to keep some stem on my chard when I sauté it; feel free to keep yours as long or as short as you prefer.

– Swiss chard can be substituted in an equal amount.

Directions:

1.) Stack rinsed and dried chard leaves on top of each other; this can be done in several small stacks, if preferred. Slice leaves into roughly 1/4″ strips, length-wise. Set aside.

2.) In a large saucepan or soup pot, add olive oil and heat over medium heat. Add garlic and (optional) red pepper flakes and cook for 30 seconds; do not allow garlic to brown! Add chard and stir until leaves are uniformly coated. Let sit for 2 minutes and allow leaves to slightly wilt. Cook for another 2 – 3 minutes, stirring frequently.

3.) Remove from heat. Add salt to taste. Serve immediately!

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce

Ahhhh, the elusive kohlrabi. I’ve seen it at the farmers’ market many times. I’ve bought a few. I’ve huffed and puffed as I’ve tried to slice a knife through the larger ones. I’ve spiralized them and covered them with a creamy cheese sauce. But…I haven’t done much more than spiralize them or chop them up into matchsticks to eat them raw. After my friend Emilie and I got together last weekend to roast watermelon radishes, we had a kohlrabi and no idea what to do with it. After eating a few slices with cheddar cheese (low-carb cheese and crackers, I suppose!), I ended up wrapping the rest with cling wrap and throwing it into my crisper.

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce

Today, itching for some vegetables, I found those cling wrapped chunks and queried what to do.

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce

I just kind of pulled this recipe out of my (figurative) butt, thinking back on my last kohlrabi recipe while applying my knowledge that kohlrabi does well sautéed. The kale that was on its last limbs in the back of my fridge got its much deserved second life in this dish, and the plain yet tangy Greek yogurt, working with some melted butter and chicken stock, tied it all together.

While this would be great served as a side, you best believe I ate the whole bowl of this for myself!

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce

Of note: A few months ago, the kind folks at feedfeed and Ballarini sent me this wonderful frying pan. This was definitely a good meal to cook in it! It cooks the food evenly and cleaning it is a dream! Also, the Thermopoint Heat Indicator is definitely good for folks like me that question, “…is it hot enough yet? Is it? Is it?” 😉

ALSO of note: Most of my photos of this dish came out oddly yellow or pink; a good hour of photo editing did nothing, hence the lack of good overhead shots. The banner photo was the best overhead shot I got, and I still look at it and go, “…myeh.” I’ll have to make this again soon and hope I get that perfect photo I’m after. #foodbloggerlife, amirite? Haaa.

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce
(Makes 4 side dish servings / approximately 4 cups total)

Ingredients:

– 2 cups kohlrabi, peeled and cubed
– 1/2 yellow onion, sliced
– 3 tablespoons butter
– 1/4 cup chicken stock
– 2 cups kale, rinsed, de-ribbed, and sliced
– 1/4 cup plain Greek yogurt
– Salt, to taste

Directions:

1.) In a large deep frying pan or large saucepan, melt butter over medium-high heat. Add kohlrabi and onion and cook on medium heat until onions are translucent and kohlrabi is tender yet firm, roughly 20 minutes. Keep an eye on the dish to make sure both the kohlrabi and onions don’t brown.

2.) Add chicken stock and kale; mix with kohlrabi and onions until kale wilts down. Add Greek yogurt and stir until combined with vegetables. If mixture seems too dry, add additional 1/4 cup chicken stock and stir until creamy. Remove from heat and let sit for 5 minutes. Stir, add salt to taste, and serve immediately.

Roasted Watermelon Radishes

Roasted Watermelon Radishes

‘Tis the season for an annual tradition with my friend Emilie: Once a winter, we get together and cook; namely, we cook cheese grits. This is one of my all-time favorite foods, so creamy and comforting. We usually make a recipe that involves baking it in the oven with roughly 16 ounces (no exaggeration) of various cheeses…plus, we obviously nibble here and there. Would it be the first time I’ve consumed a pound of cheese in a day? Definitely not. Am I proud that I’ve consumed a pound of cheese in a day in the past? OH. YES. YES I AM. However, this time, I suggested me make the tried and true Alton Brown version, with only 4 measly ounces of cheese, but two cups of milk, so I still got my dairy fix. (Ha!)

Emilie, helping prep Brussels Sprouts, the radishes, and some kohlrabi.

Lucky for me, when she came up to my apartment, she also had plenty of vegetables to share, from Brussels sprouts to a kohlrabi roughly the size of my head. She also had three watermelon (or rainbow) radishes with her. These babies seemingly graced each and every Instagram salad photo I came across last summer, their insides truly mirroring a sweet summer watermelon. However, we queried what we wanted to do with them, as we had no salads to top. Hey, roasting is always a good “go to” option, eh?

Roasted Watermelon Radishes

I wasn’t sure what flavor to expect, but I was pleased with its mellowed-down flavor combined with some excellent caramelization from where the pieces had laid (<—proper usage? I hope so!) on the roasting pan. We dressed them quite simply: olive oil and Himalayan pink salt. BOOM. A few of these pieces are surprisingly filling, too. I had many the day we made them and manage to have enough to complement my lunch at work the yesterday and today!

Roasted Watermelon Radishes

The hue of the radishes got me amped! Goodbye dreary winter! Let’s bring on spring, y’all. Can’t wait to grab more at my local farmers’ market soon!

Roasted Watermelon Radishes

Roasted Watermelon Radishes
(Makes 18 pieces)

Ingredients:

– 3 watermelon radishes
– 2 tablespoons olive oil
– 1 teaspoon salt, plus more to taste (I used Himalayan pink salt)

Directions:

1.) Preheat oven to 375°F.

2.) Scrub radishes, cut off ends, and cut into sections; I yielded 6 pieces from each radish.

3.) Place radish pieces onto a large rimmed baking sheet. Drizzle with olive oil, sprinkle with one teaspoon salt, and toss thoroughly. Spread evenly across the baking sheet.

4.) Roast for 45 – 50 minutes. Check radishes at the 30 minute mark to insure proper roasting; radishes should be tender and caramelized at the bottom by the time they are finished cooking, but not overly browned or burned. Remove from oven and sprinkle with more salt to taste. Eat immediately; these do store well in the fridge for 2 – 3 days post-roasting.