Drizzle a little extra virgin olive oil into a skillet over medium-high heat.
When the oil is hot, toss in lots of sliced garlic, fresh string beans cut into 2” slices, thickly sliced okra, whole sugar snap peas, maybe a few greens like kale, chard, mustards, or even arugula, plus any other veggie you happen to pick from your garden.
If you have carrots or little beets, add a few of those for color, flavor, and nutrition. Add whatever herbs and spices you enjoy – or none at all.
I like my veggies slightly underdone, but when they are the way you like them, an optional finale is to shake in a tad of balsamic vinegar or some red pepper flakes for a bit of extra flavor.
I literally went out and picked a few string beans as the oil was heating up when I made this dish for lunch last week! Now that’s fresh!
Except for the garlic (plus the olive oil and balsamic vinegar), everything comes out of my own garden. I plan to put out garlic this winter, however. There is an old saying that you plant garlic on the shortest day of the year, then harvest it on the longest day. No one knows exactly where that saying comes from, but it’s a good guide.
Also, I don’t mince garlic – I slice it, or quarter it! Can you tell I like my garlic? It’s good for you, too.
When this is all ready for eating, dump into a bowl and eat with chopsticks so you don’t gobble it down too fast. Take time to enjoy the flavors. This is definitely a heart-healthy meal.
A hui hou!