And now back to our regularly scheduled progamming...
I'm still enjoying cooking things that are green. Or rather, it keeps working out that I have green things in my fridge that need to be loved, and so I improvise based on little snippets of recipes that I recall from faded cookbooks and magazines of days gone by.
And sometimes, it turns out just right.
The other day I woke up at 7 am and was inspired to steam dinosaur kale, broccoli and zuchinni because I knew I wouldn't be home in the evenings for the rest of the week, and I wanted to make sure that it didn't go to waste. But I didn't have much time before work, so I did this:
Heated a little lemon-infused olive oil in a skillet and added a couple handfuls of pine nuts, several cloves of roughly chopped garlic, and a couple handfuls of currants. Sauteed it all until the garlic was al dente and the pine nuts were golden. Tossed it all over the steamed green goodies, and off to work we went. Although I just used what I had, I bet this would be delightful over basmati rice or pasta. And if you didn't have lemon-infused olive oil, you could use regular olive oil and give a squeeze of fresh lemon juice at the end. Use what you have, including your imagination!