Who doesn’t like a yummy sweet and savory topping? Especially a self-created, healthy one?? Well, okay, surely someone doesn’t, but this post is aimed at those of us who do!

Regardless of how simply I prepare my proteins (e.g. fish, chicken, tofu, etc.), I always relish a bit of relish (ba-dump-bump). Or chutney. Or sautéed vegetables (and so on). After all, plain protein cries out for flavor-enhancing accompaniment(s). If you’ve kept up with my kitchen-centric adventures to date, you know that this relish was inspired by a crazy bunch of stir-fry greens I imagined as a salad (see “The story of the salad that wasn’t” and “The story of the salad that was“). Even if you haven’t kept up with my adventures, this particular recipe demonstrates how frequently discarded food items (such as the tough stems of strong-flavored leafy greens) can become readily usable (and tasty!) ingredients.  (fyi: don’t be put-off by the odd list of greens’ stems that I used. Surely you can use any edible leafy green’s–or combination of leafy greens’–stems to create a similar relish)

Without further ado, here’s recipe numero nove:


Ingredients: 2 mini sweet peppers, tough leafy-green stems (I used swiss chard, rapini mustards, kale, and beet tops’ stems), 2 large garlic cloves, 1/8 sweet onion, 1/2 lemon, ~1 teaspoon black pepper, sea salt, olive oil

Preparation: Wash, remove stem/seeds of mini sweet peppers. Thoroughly wash all leafy-greens’ stems. Remove tops and skin from garlic cloves (tip: after slicing off tops, cut in half to easily remove skin). Finely dice peppers, leafy-greens’ stems, and garlic cloves (tip: a food processor makes quick work of this task) and place in preferred saute pan. Add juice of 1/2 lemon, ~1 teaspoon (freshly ground) black pepper, and a dash of sea salt. Saute until desired doneness. Add ~1/2 tablespoon olive oil, stir, and serve over desired protein.(tip: this flavor combination works best with white meat and fish) [makes 2 medium-sized servings, which I used to top 2 ~8-9 ounce, steamed tilapia filets]

Here’s the pre-saute relish and one of the post-saute dishes:



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