Sauteed or stir fried vegetables are a go to of mine for any meal of the day. This is a technique of cooking which elevates basic sauteed greens into something even more savory and tender. I have added creamy avocado on top and crunchy sunflower seeds to make these vegetables into a fulfilling meal.
Ingredients 1/8 cup coconut oil
2 cloves garlic, peeled and sliced
1/4 red onion, diced
1 bunch of asparagus, chopped
1 small broccoli head, chopped
1 bunch of baby kale or bok choy, chopped
12 button mushrooms, sliced
1/4 cup vegetable stock, white wine or water
2 tbsp sunflower seeds
Salt, freshly ground black pepper and red-pepper flakes to taste
2 tablespoons red-wine vinegar
Heat oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic and onion, and cook until soft.
Add in the greens to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock. Add in the sliced mushrooms then cover and cook for approximately 5 to 7 minutes. You want the vegetables to be slightly soft but still a bright green.
Remove cover and continue to cook, stirring occasionally until any liquid has evaporated. *Season to taste with salt and peppers, add vinegar and toss to combine - split into two bowls.
Scoop out the avocado and add cut slices on to the top of each bowl. Top with sunflower seeds and serve.
I enjoyed this for breakfast in bed along with a black coffee.