The recipes I have for this month do not have much green in them, so I went into my Index of 250 plus recipes to find one that I thought would be good for St.Pat’s Day, wearin’ of the green. This is from 2011 and talks about Spring, which is only days away, so I thought this would work for St. Patrick’s Day.
Do you ever notice the many shades of green leaves on the trees in summer? I see the same variety of the green in vegetables, from light green cabbage to dark green kale, and all the shades in between. Below is a recipe that uses several greens, so I would serve it with a grated carrot salad or a purple cabbage slaw.
Green on Green
Utensils: Large fry pan saucepan with deep sides, cutting board & knife
Prep Time: About 20 min.
Cooking Time: About 10 min.
Ingredients (Pick as many of the green veggies as you like.)
Water or stock
One garlic clove, minced
3-4 slices of leek or onion
one stalk of broccoli, stem peeled and cut & broken into narrower pieces
Â½ cup (frozen) edamame beans (green soybeans)
6-7 Brussels sprouts, trimmed and sliced thinly crosswise
one baby bok choy, washed and sliced lengthwise into quarters
handful of leafy greens (frisee, spinach, kale, chard, etc.)
½ cup snow peas or English peas
S & P to taste or Bragg’s aminos; ginger
Toasted sesame oil and sesame seeds
1. Pour about one inch of water or stock in a pan. Add minced garlic clove, slices of leek, and frozen edamame beans.
2. While the garlic, leek, and soybeans are simmering on low heat, add slices of broccoli and sliced Brussels sprouts, cover the pan, and cook for 2 minutes.
4. Next, add quartered bok choy and leafy greens, cover and cook another 2-3 minutes.
5. Finally, add snow peas, and cook one more minute; then shut off heat. Add a squirt or two of toasted sesame oil, a little grated ginger, and salt and pepper or Bragg’s, if needed. (If you use soup stock instead of water, you may not need salt, pepper, or Bragg’s.)
6. Spoon into a large bowl, sprinkle on sesame seeds and serve hot.