Simplicity in the Kitchen

I took a brief vacation from my blog but I’m back! And I’m in the thick of summer harvest, one of the most amazing times of the year. Every morning’s walk in the garden yields beans, tomatoes, cucumbers and onions. Garlic will be next and peppers are on the cusp of ripening. 

I spend much of my time in the kitchen simply grazing rather than planning and executing meals, but when I do actually plan a whole meal it tends to be as simple as possible. Blistered green beans, bruschetta with chopped tomatoes, garlic and basil, sauteed greens. 

Blistered Beans

I’ve written about keeping things as simple as possible many times before but it’s a subject near and dear to my heart. A simple recipe avoids the tyranny of a long list of ingredients and a long prep time. Nothing is more discouraging than looking at a tasty recipe and realizing it has 23 ingredients, many of which you’ll need to go out and buy. 

And this time of year, there’s certainly no lack of fresh, delicious ingredients. I do love to cook and am grateful to share that love with you. In the words of Michael Pollan, “Eat good food, not too much, mostly plants.” And don’t be afraid to play with your food. 

Although the kale is finished for now in my garden, Swiss chard and mustard greens are coming into their own. Check out my blog post from April of last year for a primer on growing greens. 

https://wordpress.com/post/katesgardenkitchen.com/854

Here’s a fresh, simple way to prepare all types of greens 

Saucy Greens

  • 1 small bunch of Swiss chard or other greens
  • 1 clove garlic, minced
  • ¼ c. onion, sliced
  • 1 T. olive oil
  • 1 T. balsamic vinegar
  • 1 t. Sugar 
  • Salt and pepper to taste
  • ½ c. chopped tomatoes
  • 2 T. sour cream or plain yogurt
  • 1 T. sriracha sauce if desired
  • 2 large eggs if desired

Rinse the greens liberally and remove tough stems. Stack the leaves and roll them into a “cigar” and slice thinly. Add garlic and onion to olive oil in a heavy pan and saute until tender. Add greens, vinegar and sugar and saute about 5 minutes until greens are tender. Turn off the heat and stir in tomatoes and sour cream or yogurt. Salt and pepper to taste. Put in individual bowls and drizzle with sriracha sauce. Top with a fried egg if desired. 

Sauteed greens with tomato

Simplicity

Bright Lights Swiss chard

I don’t do resolutions. But I do love the idea of a fresh start for some things in my life. So, here is my resolve for all of us. Just start.

I’ve been reading so many gardeners’ and cooks’ resolutions that my head is spinning. But the one thing that seems a common thread through all of these is the desire for simplicity. 

I’ve touted this for years, that simple gardening and simple cooking will bring us back to the garden and kitchen in a restful, pleasant way. And if it becomes meaningful or artistic, all the better. But mostly, we just need to start. Start small, start easy and most of all, don’t pressure yourself to create a masterpiece. 

Gardening

For gardening, perhaps it means getting two pots, filling them with soil and planting lettuce. When the lettuce is done, plant carrots. Or a pepper or a tomato. If you are successful (meaning you get something on the table, even a simple salad), then ask yourself if you want to go further with your garden.

Bowl full of Batavia lettuce

Cooking

For cooking, try this: 
Chop a sweet pepper, a sweet onion and a small zucchini or a couple of leaves of chard. Saute them in olive oil until tender, season to your liking, and serve over cooked rice or pasta. Simple! And delicious. Cooking doesn’t have to be hard. And, you can always embellish as your heart leads you.

Sauteed peppers and greens

For a bigger challenge:

Saucy Greens

1 small bunch of Swiss chard or other greens

1 clove garlic, minced

¼ c. onion, sliced

1 T. olive oil

1 T. balsamic vinegar

1 t. Sugar

Salt and pepper to taste

½ c. chopped tomatoes

2 T. sour cream or plain yogurt

1 T. sriracha sauce if desired

2 large eggs if desired

Rinse the greens liberally and remove tough stems. Stack the leaves and roll them into a “cigar” and slice thinly. Add garlic and onion to olive oil in heavy pan and saute until tender. Fry eggs in separate pan if you intend to use them. Add greens, vinegar and sugar and saute about 5 minutes until greens are tender. Turn off the heat and stir in tomatoes and sour cream or yogurt. Salt and pepper to taste.

Most of all, have a wonderful 2020 and don’t be afraid to play!