I just cleaned out my fridge.
I found an old onion and some shrinking shallots, some firm, fresh garlic, tired kale, perfect tomatoes and a week old bag full of herbs from a friend’s garden, sealed properly and still verdant and crisp. I sautéed the onion and started to add a good glug of olive oil as usual, but then decided to go another way. I added some coconut oil to make up the difference. Sliced shallots and minced garlic, tomatoes in rough chunks to sizzle (with most of their seeds down the sink) on high heat with 4 big pinches of sea salt to draw out their flavor and make the shallots sweet.
2 tbs coconut oil
1 tbs olive oil
1 old onion
3 “vintage” shallots
3 cloves of taught garlic
5 leaves of wilting, yellowing kale
2 perfect tomatoes
1 large pinch of dried coconut
a bag full of herbs from a friends garden (basil, scallions, sage) fresh and crisp
random spices (such as nutmeg, za’atar, crushed fennel seeds, turmeric)
lemon zest & juice
garlic yogurt (minced fresh garlic, greek yogurt, sea salt, lemon juice)
lots of sea salt
I added ribbons of sideways sliced kale, rib and all, and covered it with a cutting board for 2 minutes so the kale would steam in the tomato juices. Meanwhile, I mixed a bowl of Fage Greek yogurt with minced garlic, sea salt, olive oil, a squeeze of lemon juice and a tiny drip of honey. My eyes rested on my much neglected spices, sitting in that small close cupboard next to my salt, so I shaved some nutmeg, ground some fennel seeds and tossed some za’atar into my hodgepodge sauté and added some dried coconut. One last squeeze of lemon for good measure. Serve in a bowl with a lot of garlic laden yogurt. Serve with some stale toast or old rice.
It took about 14 minutes. It was almost a curry…and was remarkably delicious. The lesson here, kids, is stock your fridge & cupboard well with hearty greens, like kale and radicchio that forgive you for forgetting them, then force yourself to use them even at the last minute…and then let them sing for your supper.
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