Spring Greens Stir-Fry Recipe

Why It's Good:

This dish packs powerful antioxidants, calcium, and a bounty of vitamins to boost your immunity.

Why It's Green:

Locally raised greens are weeks fresher and usually have more vitamins than the ones at the supermarket. And these spring greens—which include unusual varieties—have a sweet taste that will keep you coming back for more.

Eat Your Greens—Fried!

It's wonderful the way nature provides us with all sorts of vitamin-rich vegetables following a winter of potatoes and roots. These spring greens work like a tonic to boost your immune system and provide delicious, fresh flavors we all seem to crave.

Some favorites include crinkle-leaf heirloom "Dinosaur Kale" (a.k.a. Lacinato Blue), a mild and sweet-tasting kale that melts into garlic and olive oil the way spinach does for a quick stir-fry. "Bright Lights" Swiss chard provides a rainbow of colors and delicate flavor as well as a host of beneficial phytonutrients to your dinner plate.

Many farmers offer triple-washed mixed cooking greens at the outdoor markets these days, just to make it easier to be healthy. Supermarkets, too, offer a variety of greens, often pre-cut and pre-washed in bags—just look it over thoroughly to make sure it's fresh. Regardless of where your greens come from, plunge them in cold water to make sure all grit is removed and to discard any bruised leaves.


  Spring Greens Stir Fry



Make a simple, casual meal of these spring greens by accompanying it with a wedge of cheese, crusty bread and maybe some sautéed wild mushrooms. I'm a big fan of award-winning goat cheese by Capriole called Old Kentucky Tomme: It's a slightly aged, semi-hard cheese that melts in your mouth. You can purchase the cheese by going to www.capriolegoatcheese.com.

1 1/2 pounds assorted fresh greens such as kale, chard, collard, beet or mustard greens, stalks and spines removed, washed well and drained
2 tablespoon extra-virgin olive oil
1 to 2 large garlic cloves, finely chopped
Kosher or sea salt and freshly ground black pepper
2 teaspoons fresh lemon juice

1. Make sure your greens are well washed. Allow to drain in a colander but do not spin dry (a little water will help steam the greens as they cook).

2. Place a large wok or skillet (not nonstick) over medium heat for two minutes. Add the oil and garlic and half the greens. Stir constantly, adding the additional greens as they cook down.

3. Add a tablespoon of water, cover with a lid, and steam the greens for about two minutes, or until they are tender but still bright green. Transfer to plates and top with sautéed mushrooms, if desired. Serve with cheese, bread, and a glass of crisp white wine.—Susie Quick.