I picked up these pretty little greens at the farmers’ market this weekend:
I can’t even remember what they are. Rapini, perhaps? But I bought them because there was a recipe posted right above them that I was pretty sure this undomestic goddess could handle. (One of the reasons I frequent the Happy Boy Farms stand is they often post simple recipes next to unfamiliar greens. It’s how I discovered bok choy blossoms!).
So I chopped these babies up:
I sauteed them with sesame oil, ginger, and garlic, then topped them off with a splash of tamari. I think there may have been a few more ingredients in the original recipe, but these were delicious as-is. And oh-so-simple!
And then I finished lunch off with some roasted sweet potato. Yes, I’m obsessed with sweet potatoes, and it’s completely the wrong season for them. But they make me feel all warm and fuzzy inside.
All in all a delicious, filling (surprisingly, vegan) lunch.