Green, Purple and White Vegetables

They're not just a side-dish anymore. Today this was breakfast. This made enough for 2 servings or 3-4 servings to go with meat for lunch or dinner.

¼-½c slivered almonds

1T butter

1 6” diameter broccoli 'tree'

1 kohlrabi, purple or green, peeled and sliced

1 med.-lg. Onion, sliced or chopped

1 med. potato, sliced-cubed – optional

Goat cheese – grated, sliced or cubed

In a non-stick pan, dry toast the almonds to bring out their smokey flavor. Toast until light brown and your kitchen smells like a movie theater. Remove from heat, cool just a little, then add butter, the rest of the vegetables and ½c water. Cover, bring to a simmer then turn the heat way down. Steam in this way until water evaporates, vegetable colors brighten and they're still crisp-tender. A little crunch is a good thing and much more flavor is retained by stopping before overcooking. Top with cheese, cover a minute or two to melt and serve. . .Lin