Waterless Kale, Lima Beans, and Potato, served with Jade Pearl Rice with Bok Choy (No Added Fat)
I had a great time this weekend at the NC International South Asian Film Festival. I was to babysit later tonight, so just had a few hours to cook, eat, and prepare my daughter for bed. I decided to prepare a waterless dish along with Jade pearl rice.
- 1 cup onion cut into 3/8" thick half moons (I used about half of a sweet onion)
- I Yukon gold potato halved and then cut into 1/4" slices (a bit over a cup)
- 12 kale leaves, roughly pulled from stems and hand cut to approximatel 3/4" squares (I found that 5 leaves, compacted, filled a cup, so about 2 1/2 compressed cups)
- (optional) 8 ounce packet of seitan strips (I had about an ounce or two of an open packet, so just used that much)
- 1 cup baby lima beans
- 1/8 t (or to taste) each of salt, dried oregano, and lemon pepper (or freshly ground black pepper)
- I put the onion, potato, kale, seitan, and lima beans, in that order, into a large Saladmaster saute pan, covered, and turned the stove on medium.
- After a few minutes, the vapor release started rattling; I then reduced the heat to low to stop the rattling, and cooked, undisturbed, for about 20m.
- I stirred in the seasonings and served.