March is a rather bi-polar month, don't you think? One day it's sunshiny wonderful and the next it's in the deepest depths of despair without any warning.
Take for example the day it snowed so heavily that I couldn't leave the Garden Apartment to drive to work. A mere three days later the snow was a melted seventy degree memory.
Despite the joys of the warm "ups" of March, I'm over it. Bring on April! Better yet, bring on May or June.
All weather-related complaints aside, I have one additional gripe. You see, I've lost all enthusiasm for my winter diet. As much as I tout seasonal eating, I can't seem to muster up an appetite for any more root vegetables. I'm craving green things, crunchy things, and fresh-out-of-the-ground things.
And in the spirit of Lenten self betterment (and the Catholic guilt which never leaves me), I must confess to you- my readers- some very non-local vices as of late. Mango. Avocado. Pineapple. . .and a few more I can't recall.
Clearly, I haven't been completely bad, or I wouldn't be writing to you about this delicious dish. At a recent trip to the DuPont Circle Farmer's Market, I trekked off to the Spring Valley Farm stand for some of their delicious greenhouse-grown greens. Spring Valley consistently has the most fresh and satisfying mixes of greens including basic salad mixes and Asian stir-fry blends.
A closer inspection of the greens revealed some of these players: Swiss chard, curly kale, and mustard greens.
In addition to my Asian stir fry mix, I also found a bunch of India mustard greens from the Sunnyside Farm stand.
Farmer Jim Huyett cheerfully warned me that they would be a bit spicy.
Perfect.
I headed home, excited to put together a simple and extremely healthy stir-fry.
This dish has very few ingredients and is easy to throw together in under ten minutes. Six cups of mixed greens may sound like a lot, but they cook down impressively. Always have more than you think you need. If necessary, you can always adjust the amount of seasoning to compensate for extra greens.
Sauteed Asian Greens
Serves 2 as a main course; 4 as a side
- 1 large bunch of assorted greens, washed; about 6-8 Cups (Asian mix, if available-- otherwise a mixture of mustard greens, kale, Swiss chard, and spinach would work)
- 2 TB canola oil
- 1/2 medium onion, sliced
- 1 large garlic clove, finely minced
- 1 TB freshly grated ginger
- 2-3 TB dry white wine
- 2-3 TB soy or Tamari sauce (+ more to taste)
- a drizzle of sesame oil
- toasted sesame seeds (optional)
- white rice, for serving
If you are using mature greens, be sure to trim the ribs from the Swiss chard and kale. A baby greens mix will be fine as is.
Add the greens, white wine, and Tamari sauce. Stir to combine, and cover. Stir occasionally until the greens have softened and cooked down, about 5-7 minutes.
Serve over white rice. Drizzle with toasted sesame oil and cover with toasted sesame seeds (optional).
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In the end, a bowl full of this has enough nutrition and flavor to beat a case of the March's any day.
