Basic Stir Fried Asian Greens

Several ramps or garlic scapes
1 bunch Chinese broccoli or broccolini, bottoms trimmed and cut crosswise into 1-inch segments
3 to 4 ounces leafy spring greens (baby spinach, arugula, or an Asian green such as tatsoi, or Tokyo bekana) or a combination of greens
1½ tablespoons olive oil
1 to 2 medium baby bok choy, thinly sliced
½   head radicchio, thinly sliced
2    spring onions or scallions, thinly sliced
1 teaspoon dark sesame oil
Splash of orange, lemon or lime juice
Salt and freshly ground pepper to taste

Get creative: Many items in the CSA box will work well in this recipe try adding green garlic, pea shoots or even thinly sliced radishes.

If you’re using ramps, trim away the bulb, then cut the white part into ½-inch sections and cut the green parts and leaves thinly.  If you’re using scapes, cut them into 1-inch sections.

Heat oil in a stir-fry pan. Add the ramps/scapes and the broccoli and stir-fry over medium-high heat just until the broccoli is bright green, about 3 minutes.

Add the leafy greens, bok choy, radicchio, and scallions. Continue to stir-fry 1 to 2 minutes longer, until the more tender greens are wilted and brightly colored.

Remove the pan from the heat. Stir in the sesame oil and add a splash of citrus juice, just enough to moisten the mixture. Season with salt and pepper, and serve warm or at room temperature.

Serves 4

Source: Atlas, Nava. “Spring Greens Stir-Fry.” Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and Other Leafy Veggies Everyone Loves. New York: Sterling, 2012. 72. Print.

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