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Veggie Skillet


2 tablespoons coconut oil

1/2 onion, chopped

3 large cloves garlic, chopped

3 salad turnips, scrubbed and chopped

3 carrots, scrubbed and chopped

1 kohlrabi, scrubbed, peeled and chopped

2 summer squash, scrubbed and sliced

1/2 teaspoon each ground cumin, ginger, curry and turmeric

2 tablespoons unsalted butter

1 bunch Spigarello leaves, stems removed and leaf chopped

2 tablespoons fresh chives, minced

1-2 tablespoons fresh lemon juice

Sea salt and freshly ground black pepper to taste


  1. Heat the oil over medium-high heat in a large skillet. Add the onions and chopped garlic with a dash of salt and cook five minutes, until they begin to sweat.
  2. Next add the turnips, carrots, and kohlrabi. Sprinkle with salt and continue to cook for another 6 minutes. Add the squash and cook another 4 minutes or so until all the vegetables are glossy and beginning to soften.
  3. If your skillet is dry, add about a tablespoon more oil and then sprinkle in the cumin, ginger, curry, and turmeric. Stir around so that the spices can bloom in the oil. Add the butter and stir well.
  4. Carefully mound in the Spigarello and stir it around until it is combined with the other ingredients. Put the lid on the skillet and allow the Spigarello to cook down for about three to four minutes. It will significantly reduce in volume.
  5. Remove the lid. Stir well and taste—add salt and pepper as desired. Finally, remove from heat, sprinkle in the fresh herbs and fresh lemon juice. Give it a stir and serve.