Ingredients:
Pan Vegetables
- 4 cups vegetables – such as yams, potatoes, beets, squash, summer squash, parsnips, onions, carrots, garlic, celery… whatever.
- 2 Tablespoons of your preferred cooking oil
- 2 cups chopped greens (kale, chard, spinach, collards, orach etc.)
- ½ cup chopped parsley (or more…parsley is really good and good for you.)
Chicaoji Yogurt Dressing
- 1 cup plain yogurt
- 2 Tablespoons Chicaoji Sauce
This recipe is extremely flexible. Basically, it’s about pan roasting whatever you want to eat, steaming some greens on top of it and then eating this with Chicaoji Sauce & plain yogurt. The quantity of food depends on how many people you are feeding and how big a skillet/pan you have.
- Cut up vegetables (I like to just cut roots in half or quarters and put a flat side down. RW)
- Put them in skillet with the oil and cover with lid. (The lid helps to steam things but isn’t absolutely necessary.)
- Cook these in the oven or on top of the stove. Cooking time and heat varies depending on how soon you want to eat and how finely you cut up the veggies. High heat/finely chopped is faster and low heat/coarsely chopped is slower…. Medium heat….well…you get the idea. (I like to cook root vegetables a long time on low-medium heat until they blacken, i.e. “Cajun Style”. RW)
- Mix Chicaoji and yogurt in separate bowl.
- Toss chopped greens on top of other veggies and continue to cook for a couple of minutes, according to taste. Some people prefer raw greens. I like to cook them 4-5 minutes so that they wilt but are still bright green. Dark greens are interesting because their flavor evolves the longer they are exposed to heat.
- Serve up the vegetables and greens.
- Scoop on the Chicaoji Yogurt Dressing.
- Sprinkle on parsley
- Serve with bread, tortillas, crackers, chips or whatever you prefer.
