It’s the small changes to our diet that can make all the difference.
Switch a can of corn out of your shopping cart with a bundle of Swiss chard. Or a bag of lettuce for a bag of spinach. Or a can of green beans for a bunch of collard greens or kale.
Those leafy greens you may just give a passing glance to as you begin your weekly routine through the grocery store, are packed with vitamins and minerals like iron, calcium, and Vitamin C, D and F.
Leafy greens are an integral part of a healthy diet, but if you’re not sure how to cook with them, they’ll probably never end up in your shopping cart. That’s where stir-frying comes in handy.
Leafy greens are an integral part of a healthy diet, but if you’re not sure how to cook with them, they’ll probably never end up in your shopping cart. That’s where stir-frying comes in handy.
The key to keeping those healthy greens green, is not to overcook them. Stir-frying is always the best option since the cooking time is minimal, locking in the freshness of the veggie and all those wonderful nutrients.
So grab a bundle of collard greens at the store, and let’s make a dish of Stir-Fried Collard Greens with Mushrooms.
So grab a bundle of collard greens at the store, and let’s make a dish of Stir-Fried Collard Greens with Mushrooms.
Collard greens are a great source of calcium for those of you looking to cut down on dairy. Growing up in Malaysia, where dairy was not a significant part of the diet, leafy greens were always my source of calcium. My mom would stir-fry a big pile of greens as a side dish for lunch or dinner every day.
For this Stir-Fried Collard Greens with Mushrooms recipe, fresh collard greens are cooked in a wok with succulent brown mushrooms and red onion, and spiced with aromatic garlic and ginger. I also like adding in pinches of red chili flakes, and black or white pepper, to give it a little heat; and some orange juice to sweeten the greens.
Stir-Fried Collard Greens with Brown Mushrooms
Serves 2-3 as a side dish
Ingredients:
1 tbsp soy sauce
1 tbsp rice wine vinegar
1/4 cup orange juice
1 tsp corn starch or tapioca starch (optional)
2 tbsp grapeseed oil, or another vegetable oil
2 garlic cloves – minced
1 tbsp freshly grated ginger
1 tsp of red chili flakes, or to taste
8oz of brown mushrooms such as baby bella or shiitake mushrooms – sliced thinly
About 2/3 cup red onion slices
1 large bunch of collard greens (about 1.5lb) – hard stems removed, leaves chopped roughly
Season with Spice's White Pepper Powder, to taste
Two dashes of toasted sesame oil (optional)
Method:
1. In a small bowl, combine soy sauce, rice wine vinegar, orange juice and corn starch.
2. Heat a wok over high heat until very hot. Swirl in oil, add the garlic, ginger and red chili flakes, and stir-fry for no more than 15 seconds.
3. Add mushrooms and cook for one minute, or until the mushrooms are almost tender. Then add in red onion, collard greens, and the prepared orange-soy sauce mix. Continue to stir fry for a further 2-3 minutes, or until the vegetables are crisp-tender. Dash in white pepper powder, and toasted sesame oil (if using). Stir well to combine. Remove from heat and serve.
Notes:
- Feel free to substitute another leafy green in like Swiss chard or kale.
Serves 2-3 as a side dish
Ingredients:
1 tbsp soy sauce
1 tbsp rice wine vinegar
1/4 cup orange juice
1 tsp corn starch or tapioca starch (optional)
2 tbsp grapeseed oil, or another vegetable oil
2 garlic cloves – minced
1 tbsp freshly grated ginger
1 tsp of red chili flakes, or to taste
8oz of brown mushrooms such as baby bella or shiitake mushrooms – sliced thinly
About 2/3 cup red onion slices
1 large bunch of collard greens (about 1.5lb) – hard stems removed, leaves chopped roughly
Season with Spice's White Pepper Powder, to taste
Two dashes of toasted sesame oil (optional)
Method:
1. In a small bowl, combine soy sauce, rice wine vinegar, orange juice and corn starch.
2. Heat a wok over high heat until very hot. Swirl in oil, add the garlic, ginger and red chili flakes, and stir-fry for no more than 15 seconds.
3. Add mushrooms and cook for one minute, or until the mushrooms are almost tender. Then add in red onion, collard greens, and the prepared orange-soy sauce mix. Continue to stir fry for a further 2-3 minutes, or until the vegetables are crisp-tender. Dash in white pepper powder, and toasted sesame oil (if using). Stir well to combine. Remove from heat and serve.
Notes:
- Feel free to substitute another leafy green in like Swiss chard or kale.
