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.
- 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
- 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.
- 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.
- 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.
- Heat a large skillet over medium heat.
- Add the olive oil, leeks, and a pinch of salt to help them soften. Cook for a few minutes, then add the kale.
- 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.
- Add all remaining ingredients, plus another splash of water if needed to keep the greens from sticking and help them soften.
- Cover and steam for another few minutes, or until all of the vegetables are tender but still bright green and not overcooked.
- Serve as is, or with your favorite dressing or an additional drizzle of olive oil and sea salt.
- Method: Stovetop