Stir-fried greens
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 10.8
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 7.2 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 1.3 g
- Protein: 0.9 g
View full nutritional breakdown of Stir-fried greens calories by ingredient
Introduction
This is one of my many "this produce ain't getting any fresher!" improvisations. This represents what I had in my fridge on this particular day, but it could cover pretty much any produce you have sitting around. It would also be good with meat or seafood added.This is one of my many "this produce ain't getting any fresher!" improvisations. This represents what I had in my fridge on this particular day, but it could cover pretty much any produce you have sitting around. It would also be good with meat or seafood added.
Number of Servings: 4
Ingredients
-
Olive oil
1/2 pound tofu
4 cups collard greens
Carrot greens
Green onions
Some lettuce leaves, any type
2 carrots
1 zucchini
Spices:
Chopped garlic
Chopped ginger
Lemongrass
Summer savory
Basil
Pinch of salt
Fresh ground pepper
Sauce:
A splash of chicken broth
White cooking wine
Soy sauce
Tips
While some people say that carrot greens can be toxic, they are fine in moderation. You can omit them from this recipe if you like, and substitute with any other greens you like.
Many people like to steam their greens before cooking them so they have a smoother texture. Personally I think that compromises the nutritional value. It's up to you.
I usually cook by my sense of smell, so I left measurements out. Just experiment and enjoy!
Directions
Fry the tofu in olive oil on low heat until it gets a golden and slightly crunchy texture.
Take the tofu out of the pan, add more olive oil if needed, and cook the spices for just a moment until they get aromatic. Turn up the heat to medium-high. Immediately add carrots and zucchini, and cook them until they are crisp-tender. Add greens in the order of crunchiness - the more fibrous ones first so they have more time in the pan to break down.
Once everything has that crisp-tender texture, add the tofu and the sauce. Let it cook just long enough for the liquid to evaporate to a level of thickness you prefer. Serve with additional soy sauce if needed. I also like to add a little hoisin sauce.
Serving Size: 1.5 cup
Take the tofu out of the pan, add more olive oil if needed, and cook the spices for just a moment until they get aromatic. Turn up the heat to medium-high. Immediately add carrots and zucchini, and cook them until they are crisp-tender. Add greens in the order of crunchiness - the more fibrous ones first so they have more time in the pan to break down.
Once everything has that crisp-tender texture, add the tofu and the sauce. Let it cook just long enough for the liquid to evaporate to a level of thickness you prefer. Serve with additional soy sauce if needed. I also like to add a little hoisin sauce.
Serving Size: 1.5 cup