New Yorkers are kind of obsessed with Trader Joe’s. I think we love rolling our eyes over the long lines and sharing strategies for finding the best times to go and navigating the seas of hangry humanity if we happen to have a rush time as the only option. I’m always happy with the quality and consistency of their products. It’s also worth noting that in New York City, where it seems the cost of pretty much anything you could ever need is ridiculous (and what is up with that tampon tax business?), their prices seem dirt-cheap when compared to overpriced neighborhood markets, where a dusty jar of peanut butter can easily set you back a cool $13.
This recipe features one of my current favorite Trader Joe’s products. Their Cruciferous Crunch Collection is legit—I love this mix of kale, brussels sprouts, broccoli, green cabbage, and red cabbage. It’s great as a salad or slaw base, but I think it’s best cooked. A quick sauté or steam is all you need to soften the veggies slightly but still allow them to retain their shape.
Calling this a recipe feels like cheating, so we’ll just call it a how-to. I love it as a side with baked fish, but it’s also great with potatoes and a fried egg (or with beans, like so). You could use it in a vegetarian dish as well—maybe pair with some tempeh, hemp seeds, and an avocado-based dressing?
Ingredients
- 2 teaspoons oil
- 1 small onion, diced
- 1 cloves garlic, minced
- 1 package Trader Joe’s Cruciferous Crunch of a mix of shredded broccoli, brussels sprouts, and red cabbage
- salt and pepper to taste
Directions
- Heat oil in a large skillet.
- Add onion and garlic and sauté until onion is translucent and garlic is fragrant.
- Add greens. Cook until just wilted. Season with salt and pepper and remove from heat.
What’s your go-to grocery store?