I made a great tasty side dish a few weeks ago, took pictures of it but never blogged about it. So here it is!
I made this easy-peasy stir fry with vegetables from our CSA. Really you don’t need to use these exact veggies, use whatever you have around the kitchen. The best thing about a stir fry is that you can throw anything in a pan, mix it up and call it a stir fry!!! And it tastes amazing! 🙂 Def a plus!
Greens Stir Fry
- Bok Choy
- Collard Greens
- Jalapeno (however many you like!)
- Garlic, preferably fresh
Our Bok Choy:
Our Collard Greens:
Cut up the collard greens and Bok choy:
Chop up the onion and garlic and place both in a wok or frying pan with ghee. Ghee is clarified butter and we buy it at our local grocery store (in the organic aisle’s cold section next to the cheese, eggs, and butters) and at the local natural foods store. We use ghee because it has a higher smoke point than butter and olive oil. The smoke point is the temperature at which a cooking oil or butter breaks down to glycerol and free fatty acids. Oils or butter can get damaged when heated (here’s some additional reading on Mark’s Daily Apple)
Heat up the onions and garlic until translucent. Add the chopped Bok Choy, collard greens, and jalapeno. Add salt and pepper to taste if you want. Keep an eye on the pan and add more ghee to prevent burning if you need to. Let simmer for a while, stirring frequently to coat all the veggies. And voila – awesome stir fry:
And did you know collard greens are one of the best veggies you can eat??? Yep, that’s right! Look at the WebMD article! It’s true 🙂 I never had them until we joined the CSA and I LOVE them!!! Yay for nutrients that taste awesome!