Double-misnomer alert! We call it our everyday stir-fry, but I suppose it’s more of a sauté. And we don’t actually eat it every day, but we could.
Mia has made some variation of this dish for as long as I can remember. It certainly pre-dates our meeting over 4 1⁄2 years ago. Since it’s been through so many iterations, all ingredients here could be justly quantified as “some.”
The beauty of this recipe is that you can cook the rice and chop the greens well ahead of time (days, even!) and thrown together in about 5 minutes.
- Cooking oil
- Garlic, chopped
- Hearty greens (kale, chard, beet, collard), shredded
- Brown rice, cooked
- Protein (tofu, black beans, pinto beans)
- Lemon juice
- Salt and pepper and other seasoning to taste
Heat a shallow pan or skillet on medium-high and add cooking oil to coat. I’d prefer a high-heat oil like safflower or canola, but you can use olive oil (for flavor) as long as you don’t let it smoke.
- Add some chopped garlic and let cook until soft-ish.
- Add handfuls of shredded/torn/chopped hearty greens and cook down. We’ve used kale, chard, beet, and collard greens to excellent effect. Softer greens cook down too much and get mushy.
Add previously cooked brown rice and toss.
- Add some sort of protein if you wish. We most often use cubed extra-firm tofu, but black or pinto beans also do well here. You won’t see any evidence in the photos, because in this instance, we already had grilled Portobellos and sliced flank steak on the side.
- Add a good amount of lemon juice. I suppose you could use vinegar here as an acid, but we like the strong lemon flavor.
- Salt and pepper to taste.
- Get creative. Want more of a Mexican flavor? Use beans for your protein and add cumin and chili powder (3:1 ratio). Asian flavors? Maybe use sesame oil as your cooking oil and toss in some soy sauce at the end. We’ve had it any way we can think of, and it has never disappointed us.
There was a time when I would top this off with about a cup of shredded Cabot Seriously Sharp cheddar cheese. I may not do it as much any more now that I’m watching my figure, but I’m not going to tell you it isn’t delicious.