Summer Vegetable Stew

This time of year the vegetables are so fresh and tasty all on there own you don’t have to do much to enhance them. We made this stew last week and it was delicious.

½ lb. small red or yellow potatoes-
2 cups fresh green beans- cut into bite size pieces
1 bunch fresh greens- kale, chard, arugula...- thinly sliced
2 tomatoes-chopped into bite sizes
2 zucchini-chopped into bite sizes
2 fresh onions- diced
1 red bell pepper- diced
½ bunch basil-finely sliced
½ bunch cilantro- finely sliced
Juice of two limes
1 can coconut milk
Salt to taste
2-3 tablespoons extra virgin olive oil
Cook potatoes until al dente, done but not too soft and slice into bite size chunks. Steam the greens and green beans lightly. The green beans should still have a nice crunch.
Place olive oil in large sauté pan and add onions. Sauté onions until soft and translucent then add red bell pepper, zucchini and tomatoes. Sauté another 4-5 minutes until vegetable are cooked but still firm. Add the cooked potatoes, steamed greens, green beans, basil, cilantro, coconut milk, and lime juice. Taste and add salt as needed to enhance the flavors. Add a bit of water or vegetable stock if you want a bit more liquid.
Serve topped with cashews or serve a lean protein on the side. Enjoy!