This meal is a go to in every season. It works especially well when: ~one has limp greens in the fridge that aren't yet ready for the compost ~there is an odd assortment of veggies that would not otherwise work well together ~time is limited and you still want to have some sort of meal It only requires pasta, butter, capers and veg. If you happen to have lemon or leftover chicken or a tomato on hand, all the better. Wilt and season (kale, spinach, chard, and/or bok choy) and/or sauté and season (broccoli, cauliflower, Brussels sprouts, green beans... whatever). Make more than you think you'll ever eat. Might look like this I'll often do this in two frying pans but there isn't any reason to - you can do it in batches. One of the lovely things about this mean is that it can be served hot, cold, or room temp. It can be refrigerated for later or warmed up in the oven. While the greens are doing their thing, cook a pound of pasta in well salted water. (I cam...
This blog used to be called, "Remember that time we remodeled our kitchen and didn't get divorced?" But that project is over and I didn't have time to write about it while it was happening. The cooking, however, continues. So this space has been re-purposed. Introducing, "What We Ate: a seasonal reminder of dinner at our house."