Green on Green

Saturday, May 21st, 2011

If you live in the northeast, as I do, Spring may mean starting your seeds indoors for a summer garden. Some of the earliest harvests include radishes, spring onions/scallions, peas, and early lettuce. While I have only a patio garden, this year we plan to plant some cucumbers in a large tub, as well as tiny tomatoes, along with our usual flowers and herbs in window boxes. For now, I need to buy my spring foods at the Farmers’ Market or produce department wherever I can find these foods organically grown.


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Do you ever notice the many shades of green leaves on the trees in summer? I see the same variety of green in vegetables, from light green cabbage to dark green kale, and all the shade 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.

Utensils: Large fry pan sauce pan with deep sides, cutting board & knife
Prep Time: About 20 min.
Cooking Time: About 10 min.
Category: Vegan

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
½ 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

Directions

1. Pour about one inch of water or stock in pan. Add minced garlic clove, slices of leek, and frozen edamame beans.
2. While the garlic, leek, and soybeans are simmering on a 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 bow, sprinkle on sesame seeds and serve hot.

Note: This recipe is from my website: www.menupause.info.

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