Fresh off an introduction to coconut oil, I could think of nothing better to write about than a recent favorite of mine, veggie hash. The inspiration for this dish came from landlord, M, who lives in the unit above me with her fiancé, A. Yes, this is a situation that had the potential to be disastrous. Do I really want my landlords to live directly above me? Do I want to see them everyday? Well, to be quite frank, the answer would be one big fat YES! Over the past six months, our building has turned into a real life Friends or How I Met Your Mother, only on a smaller scale and without all of the incestuous relationships. M feeds me dinner from time to time and helps me update my resume while A and I watch Band of Brothers and drink whiskey on the weekends. It’s the perfect situation.
M has been making this veggie hash for quite some time and this past weekend I realized that I was more than likely missing out on something delicious. I had used coconut oil to sauté vegetables before, but had never thrown them all together into a veggie hash like she does. Even stranger at first was that she was eating this for breakfast, not as a side of lunch or dinner! Throw a little egg whites on top and you’ve got yourself the perfect balanced meal!
While coconut oil has been gaining popularity in the food and holistic health arenas, I think many people are not fully aware of the many health benefits that this oil has. Be sure to check some more information here and be the judge for yourself.
As I said in yesterday’s post, coconut oil is able to withstand heat better than other oils, which makes using it much easier in my opinion. And the flavors begin melding together, the most amazing aromas will fill your kitchen. What is awesome about this recipe is that the vegetables truly are the heroes of the dish. You aren’t relying on the oil to add flavor. The flavors of the veggies stand alone and shine, making the dish what it is.
Give it a whirl and let me know, will you start using coconut oil for cooking in your kitchen?
Note: You can use whatever ingredients you have. I have used chard, asparagus, tomatoes, sweet potatoes, regular potatoes, broccoli, etc. I also use a little paprika or hot sauce to spice it up a little.
1 tablespoon coconut oil 2 cups kale, chopped, stalks removed 2 mini sweet peppers, chopped ½ of a medium onion, chopped 5-6 button mushroom, sliced thinly juice from ½ lemon salt and pepper, to taste
- Melt coconut oil on medium heat in large skillet. Once melted, add vegetables and lemon juice to skillet. Typically I do the slower cooking things, like onions or potatoes first, and then don’t add the kale or faster cooking vegetables until the very end to avoid overcooking them.
- Sauté vegetables until onions become translucent and kale is tender and limp.
- Remove from heat and season with salt and pepper, to taste.
- Serve with scrambled egg whites (optional) and fresh fruit!