Weeknight Garlicky Greens

My favorite part is the crunchy tofu!

Over the holidays, university towns become ghost towns, and it’s really quite wonderful. But, if you happen to be the one graduate student who isn’t traveling to see family over the holidays, you are given all the [fill-in-the-blank]-sitting jobs. Don’t get me wrong; I am ALL about the side-hustles. In addition to being a full-time graduate student and part-time university employee, I also teach at a local fitness studio (check out Refit online! It’s an amazing body-positive fitness movement!), clean a friend’s Air B&B, do freelance writing, and donate plasma (for money, obvs). But holidays take it to a whole new level. I apartment-sat, plant-sat, dog-sat, and cat-sat. Let’s be real. I will do almost anything for bookstore/coffee shop gift cards. But the best offer I got over the holidays was to pick up my friend’s CSA (which, if you don’t know, stands for community supported agriculture, which is where you as a community member support a local farm and receive a dividend of produce in return! See if there are any local CSAs in your area; they can be surprisingly reasonable in price and the money supports local farmers. Can you think of a better use of your money?) share while she was out of town, and it was a field greens bomb. Seriously, the first day I picked up all of the produce, it took me a full hour and a half to wash, chop, and process all of it.

I was so proud of my jarring; check out Brown Kids instagram to learn more about the jar method of storing produce! It’s been a life-saver.

So I was drowning in greens, quite happily. But what’s a girl to do with 4 jars of bitter greens? Stir-fry, duh. So here’s my quick weeknight garlicky greens recipe; feel free to adjust the flavor profile as you see fit. I went a more Asian-style route, but you could really do whatever you want. Always keep in mind, these ingredient measurements are approximations. I tend to cook by feel, rather than precise measurements. Also, I found that this meal takes about 30 minutes to prepare, and will leave leftovers that are great warmed up the next day for lunch! Just be sure to add some water or broth to the rice so that it isn’t dry and gross.

  • 6 cups minimum of your choice of field greens, chopped (I used mustard, turnip, kale, collard, radish, and mature arugula). NOTE BENE: I really like the stems, but separate these out from the leaves.
  • ALL OF THE GARLIC. Like seriously, knock yourself out. Slice, mince, whatever suits your fancy.
  • 2 Tbs. toasted sesame oil
  • 2 tsps. minced ginger or ginger paste
  • 1 Tbs. white miso paste
  • 1 dried Thai chili (or if you can’t find this, try a teaspoon of Sambal, an Asian chili paste)
  • 2 Tbs. sweet chili sauce
  • 1/3 cup rice vinegar
  • 1/4 cup tamari soy sauce (preferably low sodium)
  • 1 Tbs. sesame seeds
  • 2 cups of jasmine rice
  • 4 cups broth (PS, I make my own veggie broth with kitchen scraps. It takes so much better than store bought, it’s free, and I can control the sodium levels)
  • 1/2 a package of extra firm tofu, diced (or 1 chicken breast, chopped, if you are a meat-eater like my husband)
  • 1 1/2 Tbs. neutral oil
  • 2 tsp. garlic powder
  • 2 tsp. smoked paprika
  • 1/4 tsp. cayenne
  • 1/2 tsp. salt

Cook your jasmine rice in a pot or rice cooker while you make the stir fry. (Come on; it’s 2020. If you aren’t using a rice cooker or InstaPot for your grains, what are you doing with your life?) I find that rice takes about 30-40 minutes to cook, depending on the portion sizes, so time your stir-frying accordingly.

In a large skillet or wok, heat the sesame oil over medium heat. When the oil is shimmering, add the garlic, ginger, miso, green stems (if using) and Thai chili, stirring often until just tender. Add sweet chili, rice vinegar, and tamari, letting the ingredients heat through. Add in all greens, coating in the sauce. Adjust sauce as necessary, adding more of whatever your tastebuds require. Put the lid on the skillet or wok, and let the greens sweat down, stirring often (about 5 minutes). Toss in sesame seeds in the last minute, stirring to incorporate.

While the greens cook, in a separate skillet, heat your neutral oil over med-high heat. When the oil begins to shimmer, add in the tofu or chicken, seasoning with the salt, garlic, paprika, and cayenne. Cook tofu until crispy, stirring often (may require high heat) or chicken until cooked through, but tender.

Place a bed of rice in the bottom of the bowl, topped with greens, then your protein of choice. Garnish with more sesame seeds and tamari, if desired. Dig in!

Healthy-is comfort food!

Thai Red Curry

We’re back and better than ever, baby.

My apologies for not posting for the last three billion years. Taking 3 graduate courses turned out to be far more work than I had anticipated. Rookie move. But we’re back now, and I have months of recipes backlogged to blog about, so great ready.

My favorite thing in the world is Trader Joe’s, but we don’t have one where we live now. So, from time to time, my husband and I put the cooler in our trunk and make a pilgrimage to Austin, TX to hit up Trader Joe’s. And one of the best things TJ’s has (in my humble opinion) is their Thai Red Curry Sauce. Currys are delicious, but building up layers of flavor can be difficult for weeknight cooking. Trader Joe’s simmer sauces are a perfect solution to complex flavors on the go. Here’s everything you need for a beautiful, weeknight red curry. Serves 4-6.

  • 2 Tbs. coconut oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 Tbs. ginger (I use a paste)
  • 1 dried chili, whole
  • 1 eggplant, chopped into 1-inch squares
  • 3 bell peppers (I love using red, yellow, and orange for a visual feast!), chopped into bite-sized pieces.
  • 2 cups haricot verts, cut into bite-sized pieces
  • 1 can coconut milk, full-fat
  • 1 bottle of Trader Joe’s Red Curry Sauce
  • 6 baby bok choi, halved.
  • 8 leaves of basil (Thai basil preferred)
Onion, garlic, ginger
Dried chilis; be sure to remove after cooking! They continue to leech heat as long as they are left in the curry.

Heat coconut oil in a large skillet or wok over medium heat. Add onion, garlic, ginger, and whole chili and cook for 5 minutes, or until onions are translucent. Add eggplant and cook for another 5 minutes, stirring often. Add bell peppers and haricots vests, cooking for another 3 minutes.

Beautiful, ain’t it?
Ingredients of the curry sauce, if you’re curious.

Pour in can of coconut milk and curry sauce. Simmer over low heat for 5-10 minutes, stirring occasionally. Finally, add in bok choi and basil, cooking for 2 more minutes, until the bok choi is just wilted. Remove from heat and serve over brown rice. Top with more basil, if desired.

Perfection.