Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

1 tablespoon olive oil
1 bunch (about 6) green onions
3 garlic cloves, chopped
½ cup chopped red bell pepper
1 cup chopped zucchini, ½-inch pieces
1 cup shredded collard greens
8 Greek olives, pitted and chopped
1 cup frozen or canned artichoke heart
quarters (or prepared fresh, as on page 68)
½ teaspoon dried oregano
½ teaspoon dried basil
2 Roma or Viva Italia tomatoes, seeded and
chopped
¼ teaspoon freshly ground black pepper
⅛ teaspoon salt
2 tablespoons chopped fresh parsley
2 tablespoons plus 1 teaspoon freshly grated
Parmesan cheese
1¾ cups egg substitute* or 1 cup egg substitute
plus 3 whole eggs for added texture

*I prefer Egg Beaters Southwestern Style. If you use
whole eggs for added texture, you’ll increase the
saturated fat content.

Heat 1 teaspoon of the oil in a heavy, oven­
proof skillet on medium. Slice the white ends
of the green onions and fi nely chop the green
parts. Sauté the white parts with the garlic
about 1 minute to release the flavors. Add the
red pepper, zucchini, collard greens, olives, ar­
tichoke hearts, oregano, and basil, and cook
8 minutes or until the vegetables are crisp ten­
der and colorful.
Stir in the tomatoes, black pepper, salt, and
1 tablespoon each of the parsley and Parmesan
cheese. Pour the egg substitute into the vegeta­
bles, shaking the pan to distribute it evenly.

Scatter 1 tablespoon of Parmesan cheese over

the top. Cook on medium about 6 minutes or

until the bottom is done and the top is still

runny. Place under the broiler for 2 minutes to

finish  cooking. Scatter the remaining Parme­

san cheese and parsley on top along with a ta­

blespoon of the green onion tops; drizzle with

the remaining olive oil. Cut into four wedges

and serve.

Per serving : 110 calories, 5 g fat, 1 g saturated fat, 8 g

carbohydrate, 10 g protein, 3 g dietary fiber, 283 mg

sodium. Exchanges: 2 Very Lean Meat, 3 Vegetable,

1 Fat

ARTICHOKES, ASPARAGUS,



AND PEAS WITH



TARRAGON

A most elegant combination side dish that goes

very well with either seafood or poultry.

SERVES 4

½ cup low-sodium vegetable stock (see

page 288)

8 ounces frozen or canned artichoke hearts or

6 fresh hearts (as prepared on page 68)

1 cup chopped asparagus

1 cup fresh or frozen peas

1 teaspoon dried tarragon

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

½ teaspoon arrowroot or cornstarch mixed

with 1 tablespoon stock (slurry)

2 tablespoons freshly grated Parmesan cheese

ARTICHOKE • 69