If you’re lucky enough to be part of a CSA this spring and early summer, you likely blessed with an abundance of greens. Green smoothies are the way to go… But we have to have variety! These Chinese style greens may give you a new option. First, I’ll start with the disclaimer that of course you […]
Month: June 2016
Chinese style greens
If you’re lucky enough to be part of a CSA this spring and early summer, you are likely blessed with an abundance of greens. Green smoothies are the way to go… But we have to have variety! These Chinese style greens may give you a new option.
First, I’ll start with the disclaimer that of course you need to omit the eggs to make the vegan version. My farm share includes an egg share, so I have included three eggs in the greens. For those of you who are Paleo or just like to eat meat in addition to vegetables, you could add your meat of choice.
I started with a large bunch of rainbow chard, but you can use any greens. Rinse the greens, cut away any tough stems, and coarsely chop.
Bring an inch of salted water to a boil, add the greens, and boil until barely wilted.
Drain immediately in a strainer and set aside for a few minutes. In the meantime, add 2 teaspoons sesame oil to your pan and add two or more cloves of minced garlic. You’ll see that I happened to receive garlic scapes in my share this week, so I chose to use them.
After the garlic is browned just a bit, you may add other vegetables and preferably a bit of minced fresh ginger. I didn’t have fresh ginger on hand, so I added about a half teaspoon powdered ginger. I also needed to use a portion of sweet onion, so I threw it in there as well. If you read my blog, you know that I will use whatever is on hand and will still work with the recipe! On that note, this recipe was inspired by a cookbook published by Potomac Vegetable Farms, although not followed precisely. No big surprise there!
Add in the greens, and season with a bit of salt and pepper. Take it easy with the salt, as you will finish with a tablespoon or so of soy sauce or wheat free tamari.
For the vegan version, you’re finished after the tamari. Serve over rice or your favorite noodle.
I continued by adding three eggs from the farm share.
Scramble them in, serve over rice, and enjoy! If you give it a try, please comment and let me know what you think. Happy summer! Keep on supporting your local farmers and farmers markets!