2 Fresh Basil Leaves (I used red Basil)
4 Medium Organic Portabella Mushrooms, sliced on bottom
½ Cup Organic Collards or Kale, chopped (I used Collards)
2 6-7" Organic Zucchini, peeled & cut in 1 inch hunks
8 Asparagus Spears
2 Tbsp. Water
Salute Sante Rosemary Grapeseed Oil
1. Rub inside skillet with the Basil Leaves.
2. Layer vegetable in the following order in pan: portabella mushrooms on bottom, the collards or kale, zucchini , and last on top, the asparagus spears. Add water and drizzle rosemary grapeseed oil on top.
3. Place lid on top of pan, heat on medium/high heat or #6. When skillet whistles, tilt lid until water from vegetables is evaporated, about 5 minutes. Serve immediately.
Use this as an accompaniment to poached Salmon with fresh herb and green salad.