WHAT TO BUY: Figure at least a pound for four side portions. Prep and cooking are the same for all three greens, so you can use them interchangeably. HOW TO PREPARE THEM:
- REMOVE stems and central veins. It’s easy if you fold each leaf in half and then just rip off the whole stem along with the attached vein.
- CUT leaves by stacking, folding, and slicing crosswise into strips, either thick or thin. Or you can chop into medium pieces.
- WASH greens by swishing in a sink or large bowl of water. Lift out, leaving dirt behind. Repeat, if necessary, until there’s no grit left in the bottom.
- COOK by steaming, covered, with ⅓ cup water over medium-high heat 10 to 15 minutes. Gingered Chicken and Greens Stir-Fry An ideal way to use leftover greens! If you’re cooking kale or other greens fresh, sauté in the same pan you’ll use to stir-fry for easy cleanup. WORK TIME: 30 MINUTES / TOTAL TIME: 30 MINUTES / SERVINGS: 4 1 Tbsp canola oil 1 Tbsp finely chopped fresh ginger 2 cloves garlic, thinly sliced 6 scallions, thinly sliced (keep bulbs and leaves separate) 1 lg red bell pepper, cut into thin strips 1 lb boneless, skinless chicken thighs, cut into ½" strips ¼ tsp salt 2 c cooked greens, about 1 lb raw with stems (we used mustard greens) 1 Tbsp soy sauce 2 tsp toasted sesame oil
- PUT canola oil in large stainless steel or nonstick frying pan or wok over medium-high heat. When hot, add ginger, garlic, and scallion bulbs. Stir-fry 2 minutes. 2. ADD pepper and stir-fry 2 minutes. Add chicken and salt and stir-fry until almost done, about 5 minutes. 3. STIR in cooked greens, scallion leaves, soy sauce, and sesame oil. Add salt to taste. NUTRITION (per serving) 289 cal, 22 g pro, 9 g carb, 3 g fiber, 18.5 g fat, 4 g sat fat, 623 mg sodium MORE: 10 Brilliant Butternut Squash Recipes
