4 servings

This recipe calls for using any variety of healthy, delicious winter vegetables including broccoli, collard greens, kale, carrots, kohlrabi, Asian greens, mizuna, chard, and tender shoots of anything green like broccoli leaves. This is a good recipe to clean up the odds and ends of the green produce in your refrigerator. 

  1 cup brown or white rice

  2 cups water

  Salt to taste 

In a 4-quart saucepan, bring water to boil over medium-high heat. Add rice. Bring water back to boil, cover the pan and lower the heat. Simmer about 30 minutes. Rice is cooked when the water has been absorbed.

  1 medium onion, chopped

  1 tablespoon diced fresh ginger

  1 small head of broccoli, diced

  6 large collard greens leaves, cut into thin strips

  6-8 kale leaves, cut into thin strips

  2-3 carrots, sliced thinly into rounds 

  2-3 tablespoons olive oil

  1-2 tablespoons sesame seed oil

Use any combination of greens. Put olive oil in medium to large-sized hot skillet. Add onions and ginger. Stir until slightly translucent. Keep pan hot. Add vegetables and stir with tongs until vegetables are bright green and wilted. Add sesame seed oil. Stir. Add water. Put lid on pan and cook for 30 seconds. Divide rice into four bowls. Place the vegetable stir-fry on top.  


  Soy sauce

  Fish Sauce

  Oyster Sauce

For an enriched flavor, add a few sprinkles of one of the sauces to the top of the vegetables

By Suzanne Simpson


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