
CSA Supreme
Servings: 6
Shared by: Ellen Jaffe Jones
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 carrot cut in diagonal strips
- 1 eggplant cut in chunks
- 1/4 head cauliflower cut florets
- 2 collard greens stems removed, rolled, sliced in thin 1/2 inch strips
- 1/2 cup water or more as needed
- 2 tablespoons Vegebase or other vegetable powder
- 2 tablespoons sesame seeds optional
Get Recipe IngredientsIn a large skillet, sauté the onion, garlic, carrot and eggplant in 1/4 cup water with Vegebase added to the water. Allow the Vegebase to dissolve and coat all the vegetables. When the water is almost all evaporated, add more water as needed.
Add the collard greens after the eggplant is almost cooked (about 15 minutes). Cook until the eggplant is soft, about another 5 minutes. Sprinkle with optional sesame seeds for an added crunch.
Bon appetit!