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LEAFY GREEN STIR FRY:
Any leafy green lends itself to this quick preparation. Kale, collards, Swiss chard, Napa or Chinese cabbage, bok choy, spinach.
Method:
Chop a whole bunch of leafy greens. To a warming skillet add 1 teaspoon of olive oil and 4 - 5 minced garlic cloves. Turn the heat to medium and throw in the greens. Sprinkle them with enough salt and pepper to bring up the taste. Stir and toss for 5 to 10 minutes. Don’t over cook, conserve nutrients, and show off their beautiful color. Enjoy over rice, on a corn tortilla, wrap in a cabbage or collard leaf, or all by themselves.
Experiment with other flavors: instead of olive oil use toasted sesame oil; instead of oil use light coconut milk and curry powder; instead of garlic toast rosemary or fennel seeds.
Variations:
Start with chopped vegetables like mushrooms, carrots, eggplant, squash, red pepper in the skillet before adding the chopped greens. Add the more tender green peas, tomato, cilantro, and spices as a last minute topping.
