Veggiebox Recipe

Inspired by Brown Bag Seafood Co.

Time30m

Serves4

A blend of sautéed brussels, broccoli, green beans, kale, fresh spinach, and herbs

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Ingredients

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Vegetables

2 cups Brussels sprouts

2 cups Broccoli florets

1 cup Green beans

2 cups Kale, chopped

2 cups Fresh spinach

Herbs and Seasoning

2 tablespoons olive oil

3 cloves Garlic, minced

1 tablespoon Fresh thyme, chopped

2 tablespoons Fresh parsley, chopped

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Method

Preparation

Prepare the vegetables

Wash and trim the Brussels sprouts, cutting them in half if they are large. Cut the broccoli into small florets. Trim the ends of the green beans. Rinse the kale and spinach, then chop the kale into bite-sized pieces.

Cooking

Sauté the vegetables

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Add Brussels sprouts and broccoli

Add the prepared Brussels sprouts and broccoli florets to the skillet. Season with salt and black pepper. Sauté for about 5-7 minutes, stirring occasionally, until they start to soften.

Incorporate green beans and kale

Add the green beans and chopped kale to the skillet. Continue to sauté for another 5 minutes until the green beans are tender and the kale is wilted.

Finish with spinach and herbs

Finally, add the fresh spinach, chopped thyme, and parsley to the skillet. Cook for an additional 2-3 minutes until the spinach is wilted and all the vegetables are well combined.