Inspiration for this meal: Wanting something with a lot of vegetables, but not a variation of my reliable pasta with green veggies, lemon, and goat cheese formula. And I also had a random craving for turkey kielbasa. (Please, no sausage jokes- my mom reads this. Although she’d probably be the first to jump on the opportunity for some meat-products-as-a-metaphor-for-male-genitalia humor.)
So what veggies were involved? Spinach, zucchini, asparagus, and garlic scapes. What are garlic scapes? That’s exactly what I asked my sister when she handed me these long, grass-green rope-looking things. It’s basically the shoot that grows out of a garlic bulb. Here’s a nice explanation: My Friend the Garlic Scape.
I sauteed diced turkey kielbasa, diced zucchini, and chopped garlic scapes in a skillet with oil. What kind of oil? Well, I used safflower. Why? There’s really no particular reason… I happen to have some because I purchased it for a specific recipe and I figure it needs to be used at some point. I’ve read things about it having some health benefits, but couldn’t find any good sources to really support that (not that I did a lot of research into it). But I honestly would probably use olive oil next time- I just like it better.
I sauteed the kielbasa, zucchini and garlic scapes until the kielbasa was slightly browned. Then I added chopped asparagus and some chopped cherry tomatoes and sauteed for a few more minutes. Finally I threw in several handfuls of baby spinach and stirred until the spinach was wilted. Added juice from 1/2 of a lemon and some salt and pepper.
Served over quinoa. One suggestion based on my mistake- start the quinoa first. I was eager to start sauteing vegetables and consequently they had to sit in the skillet while I waited for the quinoa to finish. So the zucchini and the asparagus were a little more cooked that I like. Still, delicious and easy.