Is your garden over flowing? My greens keep giving and the next round of crops (tomatoes & zucchini) are beginning to ripen en mass. Unless I want to freeze greens in bulk I need to make quick use them. The best ways I know to consume copious amount of greens in one sitting are to 1: juice them or 2: wilt them.
While I will happily drink my greens in green juice and smoothies, wilted greens are much easier to serve to Tall-Dark and Handsome.
This recipe also makes use of any prepared grain in your pantry similar to my minted grain salad. Keeping cooked and sprouted grains on hand makes a healthy meal that much more accessible.
Green and Grain Stir Fry
- 4-5c mixed greens, coarsely chopped (beet greens, chard, mustard, collard, broccoli-rabe, arugula)
- 2c quinoa, cooked
- 4-6 cloves garlic, sliced
- 1 onion, quartered and thinly sliced
- Pinch red pepper flake
- 3T White balsamic vinegar*
- Lemon zest
- Juice from ½ lemon
Begin by heating a wok or large skillet. Add 3T oil to the pan. When the oil is shimmering add the onion and stir fry until the edges are golden and the onion begins to become translucent. Add the garlic and red pepper to the pan. Cook for 30 seconds then add the greens. To avoid sticking, continue to move the greens in the hot pan. Sprinkle 1Tb of the vinegar and a pinch of salt over the pan cooking until the greens begin to wilt. Add the cooked quinoa, remaining balsamic and lemon zest/juice to the pan. Continue to stir fry for another minute more. Serve hot.
*White Balsamic Vinegar is not always available and not always affordable. I like the not-too-sweet flavor and light color of the white balsamic. Substitute traditional balsamic, apple cider, or red wine vinegar.