Sometimes I toss a bunch of chopped and sliced vegetables into a skillet, stir fry and create vegetable nirvana. I impress my P.S. as well as myself. He thinks I’m talented, I know I just got lucky. We love veg medleys and usually eat them from a steamer bag purchased in the freezer cases. Or we wing it and get all chef-y.
This medley was extra delish and thrown together in a moment. My P.S. decided to grill burgers for dinner. We were too tired to dine out and had nothing planned. I suggested a can of Bush’s Baked Beans (I could eat the bourbon ones straight out of the can).
Instead I nipped out to the kitchen to throw previously mentioned veg medley into a big nonstick skillet. I hit the jackpot that night.
To save time I added 1/2 cup of diced sweet bell pepper from the freezer. My medley would have some color besides green.
As my onions begin to be translucent, I roughly chopped up a few handfuls of spinach and added it to my skillet.
I let the beans heat through for 2-3 minutes, taste tested and added a touch more salt. A final stir and our side medley was ready.
I served the medley in bowls since it had some juice to it. We gobbled that up along with the vegetables. So, so good with the smokiness from the bacon grease.
If we ignore that there was 3 tablespoons of bacon grease in the medley, we could call it a very healthy dish. Otherwise we call it a rare splurge. Don’t eat bacon grease every day.
A stir fry of fresh vegetables with a hint of bacon.
– 3 tablespoons bacon grease
– 3 cups zucchini; 1/2” slices quartered
– 1 sweet bell pepper; diced
– 2 cups sliced zucchini
– 1 medium onion; diced
– 1 teaspoon garlic; minced
– 3 handfuls spinach; roughly chopped
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can cannellini beans; drained
– Salt and pepper to taste
– Parmesan for garnish
In a large nonstick skillet melt 3 tablespoons of bacon grease. Add summer squash to skillet. Add diced onion and cook for 4-5 minutes, stirring occasionally.
Add sliced zucchini, salt and pepper. Continue frying until onion is translucent.
Add sweet bell pepper and garlic and fry for 3 more minutes. Stir in chopped spinach and when wilted add can of drained cannellini beans. Stir and cook for several minutes, until beans are heated through.
Taste test for seasonings and serve in bowls sprinkled with Parmesan.