Quick and easy, and welcoming greens that are a little (or a lot) wilted, stir fries are my go-to option for any amount of leafy greens hanging out in the fridge. Cooked over high heat until they char a bit, the greens keep some texture and bite. The best versions start with some sautéed aromatics like garlic and ginger, but in a pinch, just the greens and sauce make for an easy side dish.
The Rough Recipe
Serves 1-4, depending on your volume of greens and whether you have other dishes
Here's what you'll need:
- A wok or large skillet
- Splash of neutral oil, such as canola
- 1 or 2 (or more) cloves garlic, minced or thinly sliced
- One ½ -inch piece fresh ginger, minced, or more as desired
- One small chili pepper, diced, or small spoonful chili flakes (optional)
- 2-4 cups greens such as kale, beet greens, chard or collards – whatever you’ve got and will fit in your pan of choice
- Kosher salt
Heat the oil over medium-high heat until shimmering, then add the garlic, ginger and chili, if using. Stir with a spatula until fragrant and lightly softened, about a minute. Add the greens, sprinkle lightly with salt, and stir-fry until wilted and tender and charred in spots, then transfer to a serving bowl.
You could eat the greens plain, but I like a splash of sesame oil and two splashes of soy sauce. Chili garlic sauce or sambal oelek or sriracha would be good too, and peanut or tesame Sauce makes everything delicious. Crunchy things are always a stellar addition - I like roasted & salted cashews and, when I'm lucky enough to have them around, fried shallots.
Eat the greens on their own, or add them to a bowl of rice or noodles. Leftovers can be cooled and refrigerated and added to a Grain Bowl or Endlessly Customizable Fried Rice or a Quesadilla and more.