cupboard cleanse: quick stir-fry

Last Thursday I started my CSA and I still have a healthy amount of veggies in the fridge. I don't have a totally normal CSA in that I still get to pick out what I want but I'm challenging myself to get vegetables I haven't cooked frequently. A stir-fry isn't the most original or challenging but this simple dish was incredibly statisfying and simple.

Stir-fry with Broccoli Rabe, Kale and Cashews

Kale
Broccoli Rabe
Minced garlic (1-2 cloves)
Oil
Red Pepper Flakes
Handful of Cashews

1. Blanch Kale and Broccoli Rabe in boiling water for 2-3 minutes until bright green
2. Heat oil, saute red pepper flakes and garlic.
3. Toss kale and rabe into the oil, cook briefly
4. Add cashews, let become coated with oil

I don't have amounts but I used about half a bunch of kale and a third a bunch of broccoli rabe because that was what I had.

Serve over rice.

get your vitamins

My local grocery store doesn't always have the best vegetables so when I went in Sunday to find easy parking (rare) and great looking broccoli rabe (say what?!) I was so excited to get it. I knew I wanted it sauteed with red pepper flakes. I'd never cooked broccoli rabe before so I did a quick google search and found exactly what I was looking for!


I didn't want the broccoli rabe cut so short, so I just trimmed the edges and left it. It turned out just as I hoped. The rabe was still crisp and fresh tasting while still coated in delicious delicious oil.

I paired it with roasted potatoes (red and yellow potatoes cubed, tossed with olive oil and salt and roasted for 40 minutes in a 400 degree oven) and a nice red. Perfect easy meal for a day when winter is becoming spring.