While I was at The Velvet last night, I started cooking supper during Lux’ set. I tossed 2 cloves of minced garlic and 2 TBSP of chopped onion plus 1 jalapeño into a medium heat skillet with 1 TSBP of olive oil. I added salt and pepper and let them start to saute. I sliced a bratwurst sausage into 1/2 inch wide pieces and tossed them in. I then chopped up a tomato and tossed it in as well.
While they cooked, I asked for direction from the folks at the Velvet, where I was with the meal, I could go any direction, but was dithering between kale and green beans. They all said green beans, so I added 1 cup of green beans, 1 oz of ground parmesan and 1 TBSP of green salsa. I added a bit of salt and pepper. I sauteed and then just before serving squeezed in the juice of one fresh lemon.
It was a delicious meal with a bit of heat from the chili and salsa, some fresh tang from the lemons and tomatoes and the hearty umami of the bratwurst and green beans.