Let’s face it, cooking requires ingredients which requires money and time. Sometimes there just isn’t enough money or time to prepare a healthy, weeknight meal. I was in this position tonight, so I took a quick look through my refrigerator and decided I was going to throw everything together and see what happens. Something delicious happened.
I am going home this Thursday through the weekend to see my family whom I miss so much, so I figured it would be best to just cook whatever I had at my apartment and not worry about spending money and grocery shopping until next week. What I enjoy so much about simple dishes like this one, is that it reminds me why I love to cook so much. Cooking is full of different options and creativity. A clean pot or pan is like a blank canvas.
If you are vegetarian or just trying to incorporate more vegetables into your diet, I think this dish is fit to please. For this recipe you will need:
2 cups brussel sprouts, halved
Half a head of green cabbage, roughly chopped
1 large handful spinach
1 shallot, chopped
2 cloves garlic, minced
Juice of half a lemon
1 cup vegetable stock
Salt and pepper to taste
In a large saute pan, heat 2 Tbsp olive oil over medium heat. I also sprayed a little bit of coconut oil in the pan, as well. Add the shallot and sauté for 3 minutes. Then, add the minced garlic and brussel sprouts and cook for an additional 3 minutes. Add the cabbage and pour the vegetable stock and lemon juice into the pan. Allow the vegetables to simmer over medium heat for another 5 minutes.
Next, add the large handful of spinach, season with salt and pepper and allow the spinach to wilt, about 3-5 minutes. Then, make a hole in the middle of the pan. Crack the egg into a separate bowl and whisk with a fork. Pour the egg into the hole in the middle of the pan and scramble. Combine everything together and season with salt and pepper to taste, if needed.
This recipe takes no time and has so much flavor! I sure hope you give it a try.