It’s the small changes to our diet that can make all the difference.
Switch a can of corn out of your shopping cart with a bundle of Swiss chard. Or a bag of lettuce for a bag of spinach. Or a can of green beans for a bunch of collard greens or kale.
Those leafy greens you may just give a passing glance to as you begin your weekly routine through the grocery store, are packed with vitamins and minerals like iron, calcium, and Vitamin C, D and F.
Leafy greens are an integral part of a healthy diet, but if you’re not sure how to cook with them, they’ll probably never end up in your shopping cart. That’s where stir-frying comes in handy.
The key to keeping those healthy greens green, is not to overcook them. Stir-frying is always the best option since the cooking time is minimal, locking in the freshness of the veggie and all those wonderful nutrients.
So grab a bundle of collard greens at the store, and let’s make a dish of Stir-Fried Collard Greens with Mushrooms.
Collard greens are a great source of calcium for those of you looking to cut down on dairy. Growing up in Malaysia, where dairy was not a significant part of the diet, leafy greens were always my source of calcium. My mom would stir-fry a big pile of greens as a side dish for lunch or dinner every day.
For this Stir-Fried Collard Greens with Mushrooms recipe, fresh collard greens are cooked in a wok with succulent brown mushrooms and red onion, and spiced with aromatic garlic and ginger. I also like adding in pinches of red chili flakes, and black or white pepper, to give it a little heat; and some orange juice to sweeten the greens.
Serve this zesty, spicy, and fresh Stir Fried Collard Greens with a bowl of brown rice, or as a side to a whole grain noodle dish.
Stir-Fried Collard Greens with Brown Mushrooms
Ingredients
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1/4 cup orange juice
- 1 tsp corn starch or tapioca starch optional
- 2 tbsp grapeseed oil or another vegetable oil
- 2 garlic cloves – minced
- 1 tbsp freshly grated ginger
- 1 tsp of red chili flakes or to taste
- 8 oz of brown mushrooms such as baby bella or shiitake mushrooms – sliced thinly
- About 2/3 cup red onion slices
- 1 large bunch of collard greens about 1.5lb – hard stems removed, leaves chopped roughly
- Season with Spice’s White Pepper Powder to taste
- Two dashes of toasted sesame oil optional
Instructions
- In a small bowl, combine soy sauce, rice wine vinegar, orange juice and corn starch.
- Heat a wok over high heat until very hot. Swirl in oil, add the garlic, ginger and red chili flakes, and stir-fry for no more than 15 seconds.
- Add mushrooms and cook for one minute, or until the mushrooms are almost tender. Then add in red onion, collard greens, and the prepared orange-soy sauce mix.
- Continue to stir fry for a further 2-3 minutes, or until the vegetables are crisp-tender. Dash in white pepper powder, and toasted sesame oil (if using). Stir well to combine. Remove from heat and serve.