Today I’m sharing an easy side dish that’s a bounty of vegetables – sautéed broccolini & kale.
David and I spent 6 days in Manhattan last week. Like I always do when I’m traveling, the first thing that I did after dropping off suitcases in the hotel room was to check the Happy Cow app for vegan and vegetarian restaurants in the area.
I’m surprised my phone didn’t start hissing and smoking from the excess of output. There were pages and pages of options – all within a walkable area. For a person coming from a state with TWO vegan restaurants, it was an embarrassment of riches. I didn’t even know where to start.
Easily one of the best parts of travel is dining out at amazing restaurants. I love food that stimulates the senses in every way, food that not only tastes fantastic but also leaves you wondering, “How on earth did they do that?”
I’ll be writing all about stomping the New York City pavement in a future post, but this one is about coming home again. After days of traveling and indulging in rich, complex dishes, I find that when I come home, I’m ready for simplicity. I want something light and green and easy. I often crave dark kale salads or lightly steamed greens.
One of my favorite side dishes of late fits the bill perfectly – sautéed broccolini & kale. This dish combines two of my favorite vegetables and gives some added texture and crunch to your average cooked kale. The flavors play well together and make for a great side dish with baked tofu or alongside garlic butter noodles.
As wonderful as it is to see the world, there’s something comforting about coming back to your simple slice of it.