Vegetable Medley

Well, I called this one "vegetable medley" because it's just one of those "let's see what's in the crisper" side dishes to have with dinner. I always try to use a variety of vegetables in different colours to get the best eye appeal - because I think it is true that you eat with your eyes. Follow up some beautiful looking food with some beautiful flavours and you have a winning combination. If you were to make this after work, or when pressed for time, you could easily have these veggies chopped up beforehand and then just throw it all together...

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Vegetable Medley

For 2

I never really measure in these types of recipes, feel free to add more of whatever you like.

• 2 shallots
• 1/2 lb or so of carrots - I used baby carrots and cut them down the middle
• 1 cup chopped greens - in this case, kale (my favourite!!) Be aware that some greens cook a lot faster than others! I prefer kale because it doesn't get wilty but retains a crunch.
• A quarter of one purple cabbage, shredded
• Juice of 1 lemon
• salt and pepper
• Extra virgin olive oil

Heat a good glug of olive oil over medium heat in a large sauté pan. Add shallots, cook for a couple mintues. Next add carrots and cabbage. Cook, stirring often until slightly tender with a little bit of a bite. Add kale, lemon juice, salt and pepper. Let cook for a few more mintues and voilà, you are done.

If you like a little heat try adding some crushed chile peppers or some chopped fresh chiles.

Enjoy!