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Mixed Leafy Greens Stir Fry


  • Author: Christine Waltermyer
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6-8 servings 1x

Description

You won't have any issue filling your plate with nutritent-packed dark leafy greens thanks to this easy, quick and flavorful Mixed Leafy Green Stir Fry.


Ingredients

Scale
  • 1 small head nappa cabbage, cut in half length-wise
  • 1 bunch scallions
  • 1 leek
  • 1 baby bok choy
  • 5 leaves green kale
  • 1 tablespoon olive oil
  • Splash of water
  • Sea salt
  • Options: Chopped ginger, minced garlic, coconut aminos, crushed red pepper flakes, etc. for added flavor

Instructions

  1. Wash all of the vegetables. Pull the kale leaves from the stems and tear the leaves into bite-sized pieces. If you want to use the stems, be sure to chop them up finely. Or, you can save them to make veggie stock.
  2. Trim the bulb end of the baby bok choy, and wash the leaves again under running water. Chop the leaves into bite-sized pieces. For the nappa cabbage, remove any outer leaves with bad spots. Slice the core out from the bottom. Slice the leaves widthwise into ½-inch slices, removing any bad spots. For the scallions, trim off the root end, then slice on a diagonal into ½-inch pieces.
  3. To cut the leek, trim the root end and slice in half lengthwise. Rinse again under running water, checking between layers for any dirt. Lay cut side down on a cutting board and slice into ½-inch size pieces.
  4. Heat a large skillet over medium heat.
  5. Add the olive oil, leeks, and a pinch of salt to help them soften. Cook for a few minutes, then add the kale.
  6. Cover and cook for another 30 seconds to 1 minute, unitl the kale starts to wilt. Add another pinch of salt and a splash of water.
  7. Add all remaining ingredients, plus another splash of water if needed to keep the greens from sticking and help them soften.
  8. Cover and steam for another few minutes, or until all of the vegetables are tender but still bright green and not overcooked.
  9. Serve as is, or with your favorite dressing or an additional drizzle of olive oil and sea salt.
  • Method: Stovetop

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