Last weekend, I had a great time visiting with my beautiful daughter, Madelyn. When we are running around the Bay Area, we don't waste any meals on food that is not exciting. When we are running around Sacramento, we always head for Little Saigon for Vietnamese food. (One of those non-Dwayne foods.) Well, after a weekend of dining out, no matter how lovely, my body was hungry for something simple, fresh and homemade. I really didn't have a plan for making this, I just kept using things I found in my fridge. When I sat down to eat, I was surprised at how absolutely delicious this simple dish turned out to be. I think part of the credit must go to the Magical Miss Pauline, gardener extraordinaire. She brought me a bunch of veggie gifts when she visited the weekend before and I'm still trying to use them all. The kale and collards are from her garden and the cherry tomatoes are from my garden. The addition of sun dried tomatoes, packed in olive oil, added another depth of flavor. Mr. Dwayne also loved this dish and I will be making again, as long as the cherry tomatoes keep coming!
Greens, Cherry Tomatoes and Brats
1 tbsp. olive oil
1/2 cup diced shallots
1 large clove garlic, minced
1 fully cooked bratwurst, cut into 1/2 inch dice (mine was leftover)
1 pint mixed cherry tomatoes
1/4 cup julienne sun dried tomatoes in their oil
4 cups cleaned and chopped mixed hardy greens (I used kale and collards)
2 tbsp. water
Salt and pepper
Heat the olive oil in a large skillet over a medium-low flame. Add the shallot, garlic, diced brat, cherry tomatoes and sun dried tomatoes. Cover and cook, stirring frequently, until the cherry tomatoes pop and release their juices. (You can help them to pop.) Add the greens and the water. Stir to combine and cover. Continue to cook, stirring occasionally, until the greens are tender to your liking. This served two at my house. We had it along side a beautiful baked potato, also from Miss Pauline's garden. Enjoy!
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