This dish is an adaptation of a recipe from the Oregonian's MIX Magazine for “Cast Iron Brassicas with Roasted Red Peppers” (http://www.oregonlive.com/mix/index.ssf/side-dish-recipes/cast-iron_brassicas_with_roasted_red_peppers.html). It's a delicious and beautiful cooktop dish, but I thought it could use some acidity and a hint of mystery. I decided to add some North African flavors with preserved lemons, olives, cumin and paprika. I used the roasted red peppers from the dish to create a vinaigrette. I also tinkered with the technique a bit as it was difficult for me to get the vegetables fully cooked as directed in the recipe. The resulting dish has the sweet nuttiness of caramelized brassicas and onions with a salty, tangy, smoky vinaigrette and pops of flavor from the preserved lemons, olives, and fresh cilantro. It is a lovely dinner party side because the prep can be done ahead of time, and a lot of the cooking time is hands-off. It can be served warm or at room temperature, which increases its versatility. It's a little rustic, a little fancy, a little familiar, a little unusual, and it plays well with a wide variety of main courses -- what more could you ask for? <br />

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