Asian greens are a wonderful addition to any diet. They can be steamed, stir-fried, stewed and braised. And they are a great source of vitamin C, vitamin K, iron, calcium and potassium. 

Asian greens include: bok choy, Napa cabbage, Gai Lan and pea shoots. 

Check out this delicious recipe from our friends at the Peachtree Road Farmers Market.

Ingredients:

• 6 Cups Cooked Brown Rice (according to package instructions)
• 2 Bunches Asian Greens, Chopped
• 2-inch piece of ginger, julienned
• 2 cloves garlic, mashed into a paste
• 1 onion, chopped
• 2 carrots, diced into small pieces
• 1-pint oyster mushrooms
• 3 tablespoons coconut oil
• 2 eggs, slightly beaten
• Salt & pepper (to taste)
• Soy sauce (to taste)

To cook the greens:

Heat sauté pan and 1 tablespoon of coconut oil over medium heat.

Next, add ginger, garlic, carrot, mushrooms and onion. Cook until fragrant and carrots and mushrooms are cooked through.

Add chopped Asian greens and season with salt and pepper. Cook until wilted and wet. Remove greens from pan and set aside.

To cook the rice:

Heat cast iron pan with 2 tablespoons of coconut oil. Add cooked rice and cook until crispy. Create two "wells" with the rice.  Add eggs and cook until no longer runny. Season with soy sauce and serve with cooked greens on top.

For more great recipes, click here. 

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