We don’t usually think of slow-cooking vegetables. And frankly, this dish doesn’t win points in the presentation category. But it sure is tasty, and a great way to get some good extra fat in your meal if you need that. It’s definitely got that warming, hearty feel that you want on a cold night. Winter isn’t over yet, so file this away for the next cold spell.
Slow Cooked Cauliflower and Greens
Choose some hearty vegetables that can stand up to the cooking. Here I used cauliflower and baby leaves of collards, chard, and kale that I got at the farmers market today.
Chop the vegetables any way you need to fit them into your pan. This is one reason I love this dish - no need to carefully create florettes!
Put the chopped vegetables into a saute pan. Pour a generous amount of olive oil into the pan. We're talking half a cup to a cup, no joke. It should come up about an inch from the bottom of the pan. Pour about a cup of water in after that.
Add some smashed garlic and red pepper flakes (if you'd like). Cover the pan and bring to a boil, then turn down the heat and simmer for about 20 minutes, or until the vegetables are crumbly and can be broken apart with a fork.
Last step: make a little hole in the mixture and add some sardines. Cook a minute or so until they disintegrate, then stir the whole mixture and serve with a squeeze of lemon over the top. (If you turn your head in disgust at the sardines, then try a few tablespoons of chopped cured olives and/or capers. Last resort: just use salt.)
This would go best with a simply cooked cut of meat, but here it's served with harissa meatballs. Like I said, it ain't so pretty - but it's plenty tasty!