eat your greens

do you need more greens in your life? don't we all. how about trying an extremely simple and tasty greens dish that takes mere minutes to make. this comes to us from my step-mom's cookbook that she made for me and her son a few christmases ago. the recipes are split up into the four seasons and all the pages have her own illustrations. it's a beautiful little book and i love to try and make some of her dishes now and then.

today for lunch, i whipped up a nice big wok full of her greens recipe, with a couple of added extras. try it, you might like it!

elizabeth's greens

the particulars:

  • 2 tbsp olive oil
  • red onion, chopped
  • piece of ginger root, peeled and chopped
  • handful of raisins
  • handful of pine nuts
  • splash of rice vinegar
  • any of the following greens: kale, chard, mustard greens, turnip greens, collard greens, spinach, spring greens
  1. stir fry the onion, ginger, raisins, and pine nuts in the olive oil in a large wok until soft or caramelised.
  2. chop up the greens coarsely, then thrown them in a strainer and quickly clean, shaking off excess water. leave some dampness on them which will help to cook/steam them in the stirfry quickly.
  3. turn up the heat to high and add the greens, still damp from the strainer. stir them vigorously as they quickly cook and decrease in size. add the splash of vinegar once they have softened a little. do not cover, but continue to cook until they have wilted and everything is mixed together. serve hot, either as a side or main dish.

lesson learned: today i used good ol' kale and something called "spring greens" - whatever they were, it was a delicious addition to my lunch (which also included goat's cheese on toast and a few slices of tomato).