The simplicity of vegetables for breakfast

Turkey Tetrazzini with Cranberry Relish. I’m glad I didn’t mix these together

Thanksgiving 2018 is in the books and I feel like I’ve eaten nothing but starch and meat… probably because that is basically what I’ve been eating…  ok, I threw in a few green beans but I’m stuffed with stuffing and overflowing with gravy (my two favorite things about Thanksgiving).  I resisted the urge to make biscuits… just barely… and I’m giving the leftover turkey tetrazzini the side-eye …  that will be my lunch today because I’m not going to waste it… and I’ll probably throw the last of the cranberry relish on top.

I can feel my body crying out for something with more vegetables.  It’s back to the office tomorrow so I’m cooking up a big batch of something I can put a soft boiled egg on.

Did you know, you can rewarm a soft boiled egg in hot water?  My coworker turned me on to this trick when I saw her putting a hot, runny egg on a piece of toast and I was astonished.  It never occurred to me to do this!

Anyway, after the carb-o-thon, I decided to cook up some veggies in a big batch.

As I was cooking, I was reminded of the the beautiful simplicity of just cooking… no recipe.. nothing fancy.. just ingredients I love, cooked together with mindful intention.

Mushrooms and Garlic cooked in olive oil

I know it sounds a little woo woo but I found myself totally drawn into the process.

I poured a nice glug of olive oil in my dutch oven and while the oil heated up, I peeled some garlic and sliced it up.

When the oil was hot, I tossed in the chunks of garlic and listened to it sizzle.

Standing in front of the pot, I cut each mushroom in half and tossed them in, one by one…  leaving the small ones whole… in went a good sprinkle of salt to get them to give up their liquid.

The carrots got  a good scrub and then I did a rough chunky cut and into the pot they went.

I’m not at all embarrassed to say that I buy greens washed and ready to cook. This is about keeping it simple and easy and I honestly can’t always be bothered to clean greens… or cut out the rough stems.  Some convenience foods are worth it and kale holds so well… I’ve never had an icky green in a bag like this one.. Baby Spinach? that’s a different story.

The kale goes in the pot in batches as it won’t all fit. I give it a toss with my tongs.. another sprinkle of salt to help it wilt and on goes the lid for about 10 minutes.

A peek under the lid shows me that the first round is pretty well wilted and before the last bit of greens go in, everything gets a healthy splash of this  of this amazing vinegar my mom made me.

If you’ve never had White Pine Vinegar, you are missing out.  This stuff is delicious.  Lots of info is out there on how to make your own, but I like this link from “Four Season Foraging” because it includes how to identify white pine from other evergreens.

To be honest, I never liked kale until I started putting vinegar on it.

Everything got a good stir, and a final seasoning with salt and it cooked on the stove, covered for about an hour on low.

The result is not pretty but it sure is tasty.

I packed it all up in five separate containers so it’s ready to come to work with me, ready to be topped with a rewarmed soft boiled egg.

More veggie for breakfast ideas:

Sweet Potato Breakfast Mash

A Healthy Breakfast Recipe from Learning Herbs

Vegetable Breakfast Hash from The Kitchn

Roasted Vegetables Hash and Egg from Ellie Krieger

Today’s Playlist was simple and sweet:

Cooking: 11/25/2018