I found fermented vegetables from Farmhouse Culture brand on sale at the store today, and purchased “garlic dill pickle” fermented vegetables (cabbage, water, salt, cucumber, dill, garlic). The corn yesterday was such a hit that I made something similar today using an Anaheim pepper and sale priced leek. Here is what I did.
- 3T leek (or onion) cut into 3/8″ squares
- 1T fennel cut into 1/4″ pieces
- 1/2 cup frozen shelled edamame
- 1 cup kale (I used chopped frozen; if fresh, roughly hand tear into approximately 1/2″ pieces)
- 1/4 cup marinara sauce
- 1/4 t salt
- I put, in this order, the leek, fennel, edamame, and kale into a small Saladmaster stock pan.
I cooked waterlessly – i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 20 minutes.
- I added the sauce, mixed, and covered the pan again, letting it cook for another 5-7 minutes or so.
- I mixed in the salt and served.
I sauteed on a cast iron pan most of an Anaheim pepper cut into maybe 1/4″ x 1/2″ strips, along with maybe 1T of leek, cut into approximately 1/4″ squares. Along with a bit of Meyer lemon juice and salt, I mixed the pepper and leek into the corn and served.
Ideas for the future
I should come up with some more ways to serve the fermented vegetables, such as with a grain, maybe with potatoes, and/or with a burger or something like seitan.
Labels: Gluten Free, Instant Pot, Kale, No Added Fat, Saladmaster, Waterless cooking