Stir-fried Greens with Brown Rice

---

Time: 30 minutes       Yield:  2 to 4 servings

    1     bunch of Swiss chard
    2     large stalks of broccoli
    2     baby bok choy (or 1 large head)
    ~     Canola or light sesame or peanut oil
    1     shallot, minced
    1     garlic clove, minced (or 2 garlic scapes chopped)
    ~     Fresh ginger, a 1-inch piece, minced
    ~     Pinch of red pepper flakes
    ~     Soy or tamari sauce
    ~     Toasted sesame oil
    3     cups cooked (leftover/cold) short-grain brown rice

   1. Prepare the vegetables: wash and shake off the water but don’t bother to dry them. Prepare the Swiss chard by first removing the ribs from the leaves; finely chop the ribs and place them in a bowl, then cut the leaves into slivers and place them in another bowl. Cut the stem from the broccoli, finely chop it, and add it to the chard stems. Then cut the broccoli tops into small florets, and place these in the bowl with the chard leaves. Finally, slice the bok choy into diagonal slivers, and place these in their own bowl.

   2. Heat enough oil to cover the bottom of a large skillet. When hot, add the shallot, garlic, ginger and red pepper; cook, stirring constantly, until fragrant. Add the chard and broccoli stems — and another slug of canola oil if necessary — and cook over medium heat until almost tender, stirring often. Add the chard leaves and broccoli florets and turn the heat down, add a bit of water and cover.

   3. When the vegetables are almost cooked through remove lid, turn the heat up to medium-high and add the bok choy. Stir-fry for a minute or two, lower heat to medium, then add a big splash of soy sauce and a drizzle of sesame oil. Stir to mix, then push vegetables to the outside rim of the pan and dump rice into the center. With a large spoon break up the rice, and spread it out in the pan. Once the rice is warmed through, stir the vegetables into the rice. Season to taste with extra soy sasuce. Serve hot.

Adapted from Culinate Kitchen