Im not a fan of posting photos of half eaten meals, so Ill just post the outline of the recipe we shared today with our Harvest Gardening membership. Sundew Vegetables and Greens Stirfry/Soup: Chop snap beans, onions, radishes, peppers, ginger, and other thicker vegetables. In large (cast iron) skillet or caldron, start heating oil and black pepper. Once oil is sizzling hot, toss in thicker vegetables. Chop greens and herbs. When thicker vegetables are starting to soften, toss in greens and herbs. Lower heat. These may over-fill the skillet, so cover to retain heat. Once greens start to soften, mix everything together in the skillet. Continue stir frying for 20-30 minutes until everything is consistently cooked. Serve over rice, quinoa, or pasta. Next day leftovers: Bring 2 cups of water to boil in large saucepan. Add vegetables/greens. Bring back to boil. Put several tablespoons of rice in bowl, and ladle greens over top.
Posted on: Thu, 20 Nov 2014 04:05:55 +0000
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