Our Favorite Recipes; Zucchini and Kale Stew in Kobenstyle Cookware

As the holiday season quickly approaches, our IQ living blog hopes to keep you posted on great seasonal recipes. Each week we will be offering helpful hints and suggestions to spice up old recipes and re-introduce you to timeless classics.

This week we wanted to showcase one of our favorite cookware lines, Kobenstyle by Dansk. The enameled cookware is incredible versatile moving effortlessly from the stove top to the oven and then to the table! From Nov 21-23, 2015 celebrate the classic Scandinavian design with us by taking  15% off all Kobenstyle Cookware!  

As many of you may already know, the staff at IQ living come from diverse backgrounds, bringing with them unique perspectives on culinary life and entertaining.  We are always happy to help with any questions you may have about holiday gift ideas, cooking, baking, entertaining, serving, along with any problems you may run into. We are always more than happy to help!

Zucchini Stewed in Olive Oil with Onions and Kale

The dish is great as a side to a holiday meal, introducing those much needed vegetables to the table. Also, it can stand by itself as a delicious vegetable stew, served on top of rice or quinoa. Add tomatoes and sever over cooked pasta for a great meal that everyone will enjoy! Simple and easy to make, this dish will quickly become a staple in your household. 

Ingredients

3 tablespoons olive oil

1 onion, sliced ½ inch thick

1 large garlic clove, sliced thinly

2 teaspoons chopped marjoram or oregano

1 1/2 pounds of zucchini, cut into logs that are 2 inches long

Sea Salt and freshly ground pepper

8 Kale leaves, stems removed and leaves coarsely chopped

½ cup water or your favorite stock

Directions

Heat the oil over medium heat. Add garlic, onions and half the marjoram. Cook, stirring occasionally until soft about 4 minutes.

Add zucchini, stir about to coat with the oil, and season with pepper and 1/2 teaspoon of salt. Lay the Kale over the zucchini and season it with a few pinches of salt. Add the water, cover the pan, and lower the heat.

Cook gently until the zucchini is tender, 25 to 30 minutes. Remove the lid, stir chard into the squash – gently as not to smash it, and add the remaining marjoram. Re-cover and cook for another couple of minutes. Taste for salt and pepper, drizzle with oil, and serve.

Use a Kobenstyle Casserole Pan to do all the cooking, the tightly sealing lid will ensure that everything remain moist and cook evenly. Then use the Kobenstyle Casserole Pan to serve at the table.

If this recipe interested you or you are looking for a more comprehensive recipe book check out these great Cookbooks.