This recipe for summer greens stir fry, is a great way to use all your fresh greens from the garden, for a quick and healthy meal.
The CSA program at Stone Church Acres Farm is well underway. This week our basket was full of delicious greens and other goodies, so I decided to make a simple summer greens stir fry for dinner.
Simple Summer Greens Stir Fry Recipe
Summer is the perfect time for a stir fry meal. There are so many tasty fresh veggies available, and nothing tastes better than homegrown or straight from the farm.
This week we received, beets, arugula, bok choy, and sugar snap peas. There was also a nice head of lettuce, Italian zucchini, a pint of black raspberries, and a quart of cider that they made in the fall and kept frozen over the winter.
My husband quickly grabbed the beets to make his pickled beets and eggs. I asked him to keep the tops from the beets to use in this dish.
I cleaned and chopped up the beet greens, arugula, bok choy and sugar snap peas. They quickly filled this large saute pan.
It’s really amazing how quickly they cook down after only a couple of minutes.
Thinly sliced cooked chicken is tossed back in at the end for added protein, but you could leave it out. Adding fresh and aromatic ingredients such as fresh garlic, ginger and lemon, add the perfect flavor with this group of greens, which can sometimes be a little bitter.
Served it with brown rice on the side for a delicious hearty and healthy meal.
Here’s the Recipe:
Simple Summer Greens Stir Fry
- 2 bunches beet greens, chopped about 2-3 cups
- 1 bunch arugula, chopped about 1 cup
- 1 bunch bok choy, chopped about 1.5 cups
- 1 pint sugar snap peas about 1 cup
- 1 pound thinly sliced chicken breast
- 4 tablespoons wok oil
- 2 teaspoons sesame oil
- 2 teaspoon freshly grated ginger
- 2 teaspoon freshly grated garlic
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1 lemon juiced
In a large pan or wok, saute chicken in 2 tablespoon of wok oil,1 tablespoon of sesame oil and a little bit of ginger, garlic and soy. Just enough to partially cook, about 2 minutes. Remove and set aside
Add the rest of the oils, the greens and peas to the pan. Saute for about a minute. As the greens begin to wilt add in the garlic, ginger, soy, and vinegar.
Continue cooking for another minute or two until the greens are wilted down.
Add the chicken back to the pan and stir. Add the lemon juice and cook for another few minutes until the chicken is cooked through.
Remove from heat and serve with rice.
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