It is my habit that I try to use most food available from our local farmer's market, so as today is Saturday I had to go to this mornings market. One vendor from the coast sells her lettuce and other winter and fall veges another from our area sells Asian veges.
I like to buy baby bok choy, chinese broccoli and carrots from the Asian stand. Another stand sells all the peppers you can fit into a little basket so I always pick up my bell peppers, anaheim, and others. From a stand run by two older women I buy my eggs and today picked up some yams.
A hint for rice; I like to buy the frozen brown rice from Trader Joe's. It cooks in 3 minutes in the microwave.
Sauteed greens Over Rice
½ bunch of Kale
5 small Dark Green Baby Bok Choy
1 bunch of Chinese Broccoli
1 light green chili pepper chopped up
½ C of Tofu or to taste cut into bite size pieces
Chop the greens. You can add them to the skillet as you chop them. Add just enough olive oil to coat the pan, then start heating it before you add the greens. Add the greens, then make a little hole in the center and add your chili. Cover the pan and mix every once in awhile. This cooks in about 15 to 20 min. Add your tofu and let it warm up.
Heat your rice and then serve the veges over the rice.
I sometimes add some raw shrimp that I've cut up into thirds and cook with the greens until cooked thru.
No comments:
Post a Comment