A yummy garden creation. I never make anything that requires me to leave for the store – unless I’m making steak and I simply don’t have it – so I don’t expect anyone to follow any of my creations to the T. That’s why they’re creations and not necessarily recipes. I encourage bravery and imagination, not precision.
This cauliflower variety is called, “Amazing”. Tis.
Here I steamed organic sweet potatoes in a bit of water – not a ton – you want to keep the cooking liquid to blend and mash it all together which keeps all the nutrients and flavor in the food.
I chopped a large bundle of dill and 1-2 garlic cloves together and mixed it with the mashed sweet potato. Set aside.
Next I dry sauteed 1 large head of bok choy and a few collard leaves together in a cast iron pan. Dry sauteeing just utilizes all the water already present in the greens which steam out leaving you with vibrant cooked greens and not a lot of liquid at the bottom.
I added 1 small head of cauliflower chopped into florets to the bok choy and began stir frying it together. At this point I added a drizzle of Avocado oil. I turned it off once it was all cooked down and the cauliflower still had a decent bite to it.
I took the sweet potato and added it to the bok choy, cauliflower mixture, a little more Avocado oil, a good splash of tamari and a bit more sea salt and pepper. I served it up with some Sriracha and had a little sweet potato mash comfort bowl on the couch with my girl. I hope you enjoy this or something like this someday soon 🙂
