I’m generally pretty good at using up the produce that I buy before it goes bad.
With the exception of fresh herbs and scallions. The damn scallions are always going bad on me.
That’s not to say that I always use my produce at its prime. I’m nowhere near being that organized. I’m not afraid of a slightly wilted piece of kale or a just barely soft potato. The way I see it is that as long as it hasn’t actually gone bad, it’s still better than creating more food waste, right?
(I know, I’m so green.)
Of course, this sometimes means that I have unattractive produce to deal with. I mean, no one likes an ugly vegetable.
Especially when you’re a weirdo who photographs her food for all the interwebs to see.
I’ve come up with a fairly excellent solution to the problem: ragout.
Ok, so technically a ragout is a kind of stew usually made with meat, but it’s really just a bunch of ingredients that are cooked together for a long time over low heat in some kind of sauce base.
And despite my love of France from whence this dish came, I made this an all-American version. Because I can.
All-American Mixed Vegetable Ragout
2 oz sliced cremini mushrooms (any mushrooms will work)
1/2 cup yellow or sweet onion, chopped
1 cup kale, stems removed and torn into pieces
1/2 cup cauliflower florets, chopped
1/4 cup chicken or vegetable broth
2 T yellow or Dijon mustard
1 T ketchup
1 t olive oil
pinch of salt and pepper
1/4 t garlic powder
1. Heat oil in a skillet over medium-low heat. Add mushrooms and onions and saute for 10 minutes. You want them to begin to develop deep color without browning or crisping too quickly.
2. Add cauliflower and saute until tender.
3. Add kale and chicken broth and saute until kale is wilted and broth is reduced by half, another 5 minutes or so.
4. Stir mustard and ketchup in and add seasonings. Cook for another few minutes until thickened to your liking.
I served my ragout as a bed for an over easy egg.
The ketchup and mustard might sound a little strange, and you could certainly sub in other sauces/condiments that you like better, but it added really good flavor and texture to the dish.
Plus it made me feel just a little bit like I was at a summer cook-out, so take that culinary purists.
And, of course, there was the runny egg.
And we all know what a runny egg will do for a dish.