Tuesday, February 7, 2012

Zucchini Saute with Pine Nuts

Here's a very simple dish I put together for a dinner with family using a few items I had on hand. It turned out great so I grabbed the camera to take pictures for passing it on to you. Unfortunately it was dark—the problem with winter dinners—so the pictures are less than ideal. Anyway, you get the idea—quick and easy.

Zucchini Saute with Pine Nuts

From Chris Pedersen
Yield 6 servings

Category Side Dish
Cuisine Healthy Vegan

1 Tbsp extra virgin olive oil
1/2 red onion, chopped
2 cloves of garlic, crushed
1 C chopped kale
6 zucchini, sliced
1/4 C shelled pine nuts

1. Heat olive oil over medium heat in saute pan. Add onions and saute until onion become translucent.
2. Add garlic and kale. Cook for 2 minutes, stirring.
3. Add zucchini and cook, stirring occassionally until zucchini softens slightly. Don't overcook.
4. Stir in pine nuts and serve.

You can have this meal from refrigerator to table in fifteen minutes. All done while the fish cooks in the oven with some roasted butternut squash.

What recipes have you thrown together unexpectedly and really liked?


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