What you'll need...
-Veggies...lots of 'em (remember, greens will shrink down in size)
-A solid fat ...1 or 2 tbsp depending on how many veggies you have (butter, ghee, coconut oil, bacon drippings)
-Liquid ...1 or 2 cups (wine, chicken stock, vegetable stock)
-Acidic liquid...a few tablespoons to 1/4 cup (vinegar, apple cider vinegar, lemon juice)
-Allium...(onion or leeks or shallots or scallions, and garlic)
- In a large heavy bottom deep pan melt your fat over medium heat.
- When the fat is nice and liquid and hot, add the allium until browned.
- Then add in your veggies and toss them around in the fat/allium mixture.
- When the veggies are all coated and beginning to smell up your kitchen (just a minute or two), add your liquid and turn to med/high heat.
- Cover the pot but leave a crack open so that some steam can escape.
- Mission...high simmer the veggies in the liquid for about 10 minutes or until all the liquid has evaporated. If the liquid won't evaporate, make sure the heat is high enough or that you didn't add too much liquid.
- Stir occasionally and add in your acidic liquid and salt and pepper to taste near the end of the cooking or when there's only a little bit of liquid left to evaporate.
The flavors all melt together creating a complex depth that is reminiscent of slow cooked meals made from scratch. But this little recipe only takes about 5 minutes of prep and 10 minutes of cook time.
In my recipe i used goat's milk butter, leeks, kale, garlic, chicken stock and a little lemon juice. I served the kale with baked lemon and rosemary salmon (another simple recipe I should share with you guys!)