Cleansing Diet, Day 2: Southwest Vegetable Sauté

Green Girl Goodies, September 2011

Serves 4 to 6

2 tb Red Relleno Chile, grilled, extra small dice (approximately 1 med)
2 c Corn, grilled and cut off the cob (approximately 2 large cobs)
2 c Red Potatoes, batonette *** (approximately 2 med red)
3 tb Garlic, sliced
2 tb Jalapeno, minced
1 c Red Bell Pepper, julienned **
2 c Yellow or Sweet Onion, julienned * **
5 c Kale, ½” strips *
2 ½ c White Cabbage, shred
2 c Tomatoes, medium dice
2 tb Extra Virgin Olive Oil
¼ c Lime Juice
1 tb + 2 tsp Cumin
3 tsp Sea Salt
1 tsp Black Pepper

- Heat a large sauté pan and add oil. Wait 2 – 3 minutes until the oil is hot but not smoking. Add the potatoes and cook until golden, about 6 – 8 minutes, flipping minimally to avoid breaking the potatoes.
- Add garlic, jalapeno, peppers and onions. Stir to mix and cook 2 – 3 minutes until fragrant.
- Add kale one cup at a time, stirring to wilt. Also add salt, pepper, cumin and lime juice.
- Once finished adding kale, add cabbage, one cup at a time.
- When the cabbage is wilted, add grilled corn and tomatoes. Stir to mix and cook 2 – 3 minutes until corn and tomatoes are heated thru.
- Serve immediately

*Tightly Packed Cup
**Julienne: thin matchstick cut, about 1/16th to 1/8th of an inch thick
***Batonette: thick matchstick cut, 3 inches long and 1/4 inch thick


Unfortunately I have no pictures for this recipe as I made it before I decided to start the blog. Next time I prepare the dish, I will add some pictures of step by step cooking and the finished product!