- 3 oz frozen chopped collard greens*
- 2 oz frozen cut green beans*
- 3 oz frozen diced butternut squash*
- 3 oz seitan, diced
- 1/2 Tablespoon light margarine/butter
- 4 drops pure sesame oil
- Salt to taste
- Put the frozen greens, green beans, and squash in a microwave safe bowl. Microwave for one minute, stir, then microwave for another minute.
- Add the seitan to the bowl, and microwave for 30 seconds.
- Add the butter to the bowl, and use a spoonula to gently mix it evenly into the other ingredients.
- Microwave the bowl for another 30 seconds.
- Add the sesame oil, and mix the ingredients with a spoonula one more time.
- Season the dish with the amount of salt that is pleasing to your palate, then eat and enjoy.
Makes 1 serving.
Nutritional information per serving (approximates): 260 calories, 5 g fat, 22 g carbohydrate, 5.5 g fiber, 6 g sugar, 25 g protein.
Mental Cost (ingredient availability): Low.
Financial Cost (ingredient cost): Rather Low.
Emotional Cost (cooking skill level): Very low.
Time Cost (recipe preparation): Quite low.
Life Cost (clean up time/effort): Incredibly low.
Worth It? (rate from 1-5): 4.35
Miscellaneous suggestions, insights, and/or thoughts:
- You can use fresh greens and/or green beans in place of the frozen varieties if you prefer. (I just used the frozen because it’s a lot easier and faster for me.) If you use fresh ingredients, steam or boil them until cooked to your preferred tenderness.
- If you can’t find frozen butternut squash, you can certainly used fresh. However, you will need to bake the squash before it can be used for this recipe. If you can’t find butternut squash, you can substitute acorn squash, any other variety of orange squash, or sweet potato.
- Do add at least a little bit of salt to the dish; it really does make a difference.
- I enjoyed the way earthy flavor of the greens contrasted with the sweeter flavor of the squash. It was a very nice pairing that yielded a great flavor balance.