Beans 'n' Greens
We stir-fry the "stir-fry mix" from the local farmers' market with onion and adzuki beans and serve as part of a Mexican-inspired meal. Using ingredients in our pantry and fridge, the "asian greens and beans" leap over the Pacific ocean, so to speak, for an easy vegetarian dinner. Of course, substituting chopped chard leaves and black or pinto beans would also be nice. Originally served as part of: The Three R's.
Ingredients
- 5 cups farmers' market mix of beet greens, tatsoi, and chards stirfry greens
- ½ tablespoon Grapeseed oil
- ½ medium yellow onion (peeled, halved,thinly sliced)
- coarse salt
- 1 can adzuki beans (rinsed and drained)
- white cheddar cheese (freshly grated)
- fresh cilantro (cleaned)
- cheesy polenta (similar to Cheesy Grits )
Instructions
We start by cleaning the small leaves of the stir-fry greens early in the day and then storing the dry leaves in the fridge in large resealable plastic bags.
We heat the oil over medium heat in a large cast-iron skillet and add the onion. The skillet had also been used in the same meal to roast garlic (for the accompanying salsa), providing a little additional flavoring. We cook the onions, stirring often for about 5 minutes. We want the slivers of onion to soften and get lightly browned.
Next, we add the washed greens and toss with tongs. We want them to wilt and get infused with the onion. The mixture is sprinkled with salt and then the beans are added. We continue to cook, stirring, for a few minutes until the beans are hot and the greens are tender.
We serve the beans and greens over cheesy polenta, sprinkled with cheese, salsa, and cilantro.
Ingredients
- 5 cups stir-fry greens (beet greens, tatsoi and chard)
- ½ tbsp grapeseed oil
- ½ medium yellow onion (thinly sliced)
- coarse salt
- 1 can adzuki beans (rinsed and drained)
- cheesy polenta (like cheesy grits)
- white cheddar (freshly grated)
- fresh cilantro
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Kid job
Earlier in the day, wash the small leaves, dry them, and refrigerate them in large resealable bags.
Heat the oil in a large cast-iron skillet over medium heat and cook the onion, stirring often, about 5 minutes, until soft and lightly browned. (Ours had just roasted garlic for the salsa, which added flavor.)
Add the greens and toss with tongs until they wilt. Sprinkle with salt, add the beans, and cook a few minutes, stirring, until hot and tender.
Serve over cheesy polenta with cheese, salsa and cilantro. Chard and black or pinto beans work too.