Good morning to a healthy 2019!
Hearty breakfasts like this Broccoli, Kale, Winter Squash with Egg should be done more often. Truth is, there is hardly any time to prepare so many ingredients (kitchen war zone evidenced below) before 7am.
But the breakfast spirit should live on, regardless of time. So I prepared THAT many ingredients and made breakfast-style lunch!
The trick to this dish is not to over-do the greens, yet give a little more to the potatoes and hard winter squash.
For those who prefer grains in place or potatoes/squashes, try Broccoli, Kale, Quinoa with Egg.
The war-zone I was talking about – as it takes time to cut/chop/slice all the ingredients.
To complete that skillet of potatoes, squash and greens, top with an egg (for us, a sunnyside-up with runny yolk does the trick) to make it more complete and nutritious.
Pan-Fried Potatoes, Squash with Kale, Broccoli and Bell Peppers
1 shallot or 1/2 small onion, finely minced
3 cloves garlic, finely minced
1 small to medium size organic potato, cleaned, skin-on, diced
1/2 small kabocha squash, diced
4-5 fresh shiitake mushrooms (or crimini mushrooms), diced
1/2 organic red bell pepper, finely diced
1/2 organic green bell pepper, finely diced
2 cups organic kale, roughly chopped
1-2 cups organic broccoli florets
Pinch of ground turmeric, cumin, coriander, cayenne pepper, black pepper, sea salt
Directions: In 1 tbsp cooking oil, aromatize the spices and shallots and garlic, add the potato and squash, allow the potato and squash to brown a little, add the mushrooms, pinch of sea salt and allow this mixture to cook for about 10-15mins till mixture is cooked through. Add in bell pepper, give it a good mix, then broccoli, cover the pan and allow the pan to cook the mixture for about 5 minutes. Add in kale last and allow the steam and heat of the mixture and pan to cook the kale. Pinch of sea salt to taste
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