The seedlings we planted in our hoop house earlier this fall (see photo below from October) have been thriving under their protective plastic sheeting.
I like knowing there's a little pocket of happy growing green stuff out on our deck (even though it's hidden by the plastic most of the time.) When I went out to check on them today, I realized it was time to do some harvesting.
So's I cut some kale and some mustard greens and I have to admit I don't even know what (everything was grown from some spicy greens seed mix...)
Then I took it inside and washed it (there were some bugs...) guess they're one of the downsides to the balmy weather we've been having lately.
Then I stir-fried it with garlic, ginger, red pepper flakes and tossed it with soy sauce, rice mirin and sesame oil.
We ate them with some leftover rice and grilled salmon we'd made for dinner the other night.
'Twas good. I'm happy the hoop house is there and that the plants are dug in, doing their thing.
Stir-Fried Winter Greens
* 1 large bag of winter greens (kale, chard, bok choy, etc.,) washed and dried and cut or torn into ribbons if the leaves are large
* 2-3 cloves of garlic, minced or pressed
* 2 Tbsp minced fresh ginger
* Pinch of red chili flakes or a tsp of chopped jalapeno pepper
* 2 tsps soy sauce
* 2 tsps rice mirin
* 1 Tbsp toasted sesame oil
* Few grinds of white pepper
* 2 Tbsp peanut oil
* Handful of sesame seeds
1. Place a wok (or large skillet) over high heat and pour the peanut oil into the wok. Swirl to coat the wok's sides evenly with the oil.
2. Toss the garlic and ginger into the oil, along with the pinch of chili flakes and stir-fry for 30-45 seconds to flavor the oil, stirring to prevent the garlic from sticking or burning.
3. Add the greens and stir to ensure that they get coated with oil and come into contact with the wok's searing hot sides. Stir-fry until they are wilted and softened to a point you like--some people prefer them more raw than cooked and others prefer them really cooked. Regardless, it is truly amazing how much the greens cook down in just a few minutes.
4. Add the rice mirin, soy sauce and sesame oil and toss to coat. Turn off the heat and remove the stir-fried veggies to a bowl or plate (sitting in a wok after cooking can turn food black as the metal oxidizes.) Serve the stir-fried greens over rice and top with the sesame seeds.
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