Spring Greens Power Bowl

The Kitchen Beet - Spring Green Power Bowl

The first week of June has garnered greater enthusiasm from me during these past few years, thanks to our local CSA (Community Supported Agriculture). It just started! Twenty-two weeks of beautiful produce! My love for supporting local farmers is apparent, and fresh, in-season food just tastes better. Our CSA has also challenged me to create dishes using ingredients I might otherwise not pick up (hello, kohlrabi).

The first few weeks always consist of a lot of greens. While I ate my weight in salads the first year, I’ve since gotten a little wiser and discovered the endless opportunity that awaits in the various greens we receive. I eagerly look forward to that first bok choy! This recipe is slightly adapted from one of our beloved Moosewood Restaurant cookbooks, Simple Suppers. If you’re already a Moosewood fan, you’re probably nodding in agreement. If not, add one of their many cookbook options to the pile during your next library trip!

Spring Greens Power Bowl

2 c. cooked brown rice
3 TBSP olive oil
1 TBSP red curry paste
1 tsp. salt
4 eggs, beaten
2 spring (green) garlic
4 c. bok choy, chopped into bite-sized pieces
4 c. spinach
2 scallions, white and green parts sliced
1 c. fresh or frozen corn kernels
2 TBSP tamari

First things first – get your brown rice cooking if you don’t already have some ready to go! Then, before you begin to stir-fry, make sure all of your vegetables are chopped and your eggs are beaten. For the green garlic, I chopped the white-purple part, the lighter green and about half of the darker green.

In a large wok over medium-high heat, warm half of the oil (1 1/2 TBSP) with half the red curry paste (1/2 TBSP), half the salt (1/2 tsp.) and a pinch of the chopped green garlic (you’ll cook the rest later). Mash it all together, then pour the eggs in and cook. Keep tilting the pan so the egg spreads, and scrape towards the center as it cooks. Once the eggs are cooked, cut into bite-sized pieces and put in a bowl.

Wipe out your wok and heat the remaining oil, red curry paste and salt. Add the bok choy and the rest of your green garlic and stir-fry for 2 minutes. Add the spinach and scallions and stir-fry until the spinach is just wilted. Add the corn and stir-fry for another minute. Add your 2 cups of brown rice and tamari, stirring until everything is hot. Lastly, add the eggs and give it one final stir. Serve immediately.

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