more veggies, less stakes

If I need to explain that, you need to read up on your vampire self-defense.

But seriously: garlic. food of the gods. fights vampires. good for your digestion. delicious in just about everything. especially with a huge heaping plate of vegetables. I think I’ve been consuming about 2 cups of garlic a week (which is a lot, considering how small garlic cloves are). No mosquito bites, as of yet, so I guess there is that added benefit…

But really, garlic should be more of a main ingredient – roasted garlic is a wonderful way to do that. You can make it yourself (just wrap a whole head of garlic in foil and bake for about 40 minutes at 400 degrees) or buy it (I get it from the marinated olive bar when I’m too lazy to make it myself).

Vegetable Sautee with Roasted Garlic (serves 4 as a side, 2 as a main)

 

2 tsp olive oil

1/2 yellow onion, cut into half moons

4 cloves garlic, minced

1 cup sliced cremini mushrooms

1 bunch broccoli raab

3 cups chopped curly kale

1 cup cherry or grape tomatoes, halved

1/3 cup roasted garlic cloves

salt and pepper to taste

1/3 cup packed basil, shredded

(1) Heat oil in a nonstick skillet. Add onions, cover, and cook stirring occasionally until they begin to become translucent. (2) Add minced garlic and mushrooms and cook, covered, until mushroom s begin to soften. (3) Add broccoli raab and continue to cook (cover again) until mushrooms are almost done. (4) Add kale, cook until wilted. (5) Stir in garlic cloves and tomato halves. Cook until tomatoes are nice and hot and starting to break down – it might be helpful to recover the skillet again. (6) Add salt and pepper to taste. Serve with shredded basil on top of each serving – you can serve this as a side, over pasta or a grain, or just on its own.

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