"Temple" Vegetables

At some point during the holiday season, I want something simple and calming. I have stuffed myself with stollen and my mom's Russian teacakes, I have eaten a lot more meat and butter than usual, I have fed copiously and often, and indulged in lashings of Champagne. My system needs and wants a break.

You can make this with whatever you have in the fridge. This particular batch came together because I had leftover cabbage leaves after shredding an entire head to make homemade sauerkraut (stay tuned) and gorgeous radishes with their greens in my CSA box. I haven't been getting a CSA box since I moved (the year round Sunday farmers' market is 268 feet from my front door and there has been no need), but it is taking its annual hiatus this weekend so I ordered CSA instead. A great haul.

The title of this recipe, "Temple" vegetables, is stolen from Nigella Lawson's concept of temple food which resonates with me, but the recipe is my own.

It is unfortunate that, having decided to keep things simple and healthy, I then decided to make pan-fried branzino with caper-lemon brown butter to serve with this, a decidedly less healthy option (but oh so good...) My intentions were good, my resolve less so so there are a few healthy salads in my near future.

1 cup shredded white cabbage

1/3 cup shredded radish tops

4 radishes, topped and tailed, and then quartered

1 tsp butter

Salt to taste

Place all the vegetables in a large skillet. Add the butter, salt, one teaspoon of water and cover.

Cook on low for about ten minutes, stirring from time to time, until the vegetables are tender and most of the liquid in the pan has evaporated.

You will be left with a flavorful plate of gentle vegetables that you can eat as is, as part of a Buddha bowl, or as the redeeming side dish to something slightly more sybaritic as I did!