in honor of the 250th anniversary of the sandwich, i decided to make my recent csa post about a sandwich. in my csa veggie bin, i had a slew of things to work with – including kale, squash and zucchini. here’s what i did with it.
NOTE: this is the first time i am recalling a meal after i cooked it. for sautéing the vegetables, i am approximating the time. i’ll pay more attention to the clock next time – promise.
1 head of kale
1 to 2 tablespoons of olive oil
wash and dry kale. remove ribs and cut into 1 inch pieces. toss in bowl with olive oil and kosher salt.
preheat oven to 275.
lay kale on a baking sheet. bake for 10 minutes. remove and turn the leaves. baked for 10 more minutes.
sautéed veggie sandwich
2 cups of greens (arugula, spinach, etc)
1 cup of mushrooms
1/2 teaspoon garlic
8 ounces of ricotta
2 hoagie rolls
cut zucchini and squash long ways into strips. wash and dry greens. slice mushrooms, if not already sliced.
heat olive oil over meet medium high heat. add garlic. once garlic is aromatic, add zucchini and squash. sautée for about five to eight minutes. add mushrooms. continue to sautée until all vegetables are soft – approximately another seven to ten minutes. when veggies are done, remove from the heat.
cut one hoagie roll in half. spread half of ricotta on half. add half of the greens. then add half of the sautéed veggies. repeat with other hoagie roll.