Sautéed Greens, Broccoli and Zucchini
Whether it’s kale, chard, bok choy, or any other greens you have on hand, this recipe allows you to enjoy the best of your garden’s harvest while nourishing your body! Chop them into even-sized pieces and sauté in a non-stick pan to create a flavorful and tender combination that’s packed with essential nutrients named Sautéed Greens, Broccoli and Zucchini. The greens used in this recipe are known for their vitamins, minerals, and antioxidants that contribute to your well-being.
Ingredients
- 4-6 cups Mixed leafy greens, broccoli & zucchini, uniformly chopped
- 1 Onion, sliced and separated into rings
- Dash Vegetable broth
- Dash Soy sauce (optional)
- Dash Red pepper flakes
- All-purpose vegetable seasoning mixture as desired (see hints)
Directions
- Chop all the vegetables according to what you have on hand. For example, slice zucchini into rounds, cut broccoli into florets, chop kale into bite-sized pieces.
- Place all the vegetables and the onion into a large non-stick sauté pan.
- Add a splash each of vegetable broth and soy sauce and a dash or two of red pepper flakes and vegetable seasoning mixture.
- Cook and stir until liquids are evaporated and beginning to brown.
- Continue to cook and stir until browned and tender.
- Serve at once, either as a side dish or over rice and beans.
