I haven’t been much of a cook lately, but on Friday, after work, I got a wild hair and decided to prepare all of the greens in my crisper.
Mostly because I knew they’d rot if I didn’t get them cooked and eaten soon.
What came out of my kitchen Friday night was nothing short of healthful and delicious. I didn’t use a recipe either! (I just started cooking so the ingredients are made up of my favorite flavors. Switch them up as you please.)
Spring Greens just in time for spring!
Roasted Asparagus, Sauteed Spinach and Chicken Tenders with Green Cabbage Soup
- 1 lb. chicken tenders
- 1 bunch of asparagus, stemmed
- 1 handful of fresh spinach, roughly chopped
- 1 half of a head of cabbage, roughly chopped
- 1 onion, chopped
- 1 Tbs. scallions, chopped
- 1 32-oz. carton beef broth (or chicken or vegetable… I had beef broth in stock)
- 2 tsp. fish sauce, separated
- 1 Tbs. soy sauce
- 2 tsp. sesame oil, separated
- 2 Tbs. olive oil, separated
- 2 Tbs. minced garlic, separated
- 2 shallots, chopped, separated
- 2 tsp. white wine vinegar, separated
- pinches and dashes of ground allspice, cayenne pepper, salt, pepper, ground mustard, celery salt and powdered garlic
Heat half the sesame oil in a stock pot over medium-ish heat. (Gas stove. I cannot measure how hot it is. The flame was about an inch high.)
Add the onions, half the garlic and cabbage, and allow to wilt slightly. Add pinches and dashes of ground allspice, cayenne pepper, salt, pepper, ground mustard, celery salt and powdered garlic. (You can never have too much garlic.) Add half the fish sauce, half the white wine vinegar and the soy sauce.
Once the vegetables have a shiny sheen and wilty texture, add the beef broth. Bring to a boil, and then reduce heat to low for a final 10-minute or so simmer. (BTW even after all of the simmering, the cabbage will still have a bit of crunch to it. We have not killed all the texture.)
Preheat the oven to 400 degrees F.
Line a baking sheet with foil, spray lightly with cooking spray and spread the asparagus spears across the sheet. Add one chopped shallot, and then dust with salt, pepper and garlic powder. Toss about to get full coverage.
Roast for 15-20 minutes. (I did not have a good look at the time on these. Check them occasionally to make sure they haven’t burned. They should come out with a rich green color instead of that brown-green they are when they go in.)
Sauteed Spinach and Chicken Tenders
Heat another tablespoon of olive oil in a saute pan. Season the chicken tenders with salt, pepper and garlic. Saute until cooked through. Add the other shallot and the other half of the garlic. Drizzle with the other half of fish sauce. Remove chicken and set aside.
Toss the handful of spinach in the chicken tender pan. Salt, and then drizzle with the other half of sesame oil. The spinach will not take long to wilt.
What are you left with?