Homegrown greens.
Now is growing season! Whether you have an allotment, a vegetable patch, or a window box, now is when you start seeing all your efforts rewarded. Some things, grow much quicker than others and any type of greens is one of those things! The great thing about allotments, apart from the obvious space, is that other plot holders love to share! These particular greens (please identify them if you know what they are) were gifted to me as Chinese Greens. As with any greens, I put them in a bowl of water to get rid of any unwanted soil, then rinsed them before using. Greens are great for a quick nutritious lunch and each variety tastes slightly different – so try a few!
The Greens Recipe
Most sturdy greens work well quickly tossed in a pan with a bit of garlic, black pepper and a sprinkle of chilli flakes. You could of course, leave it there, but I wanted more of a meal, so I have also added some marinated tofu. Any fresh leafy greens will work in this recipe, but if you can get these ‘Chinese Greens’ you should try them. Chard would be a great substitute, or beet greens, spring greens, mustard greens or failing that savoy cabbage, kale or even large spinach leaves.
Pan fried garlicky greens with marinated tofu.
- splash of oil of choice
- 1 very large handful large leafy greens of choice (Washed well)
- 1 teaspoon garlic granules
- 1/2 teaspoon black pepper
- 1/2-1 pack of marinated tofu (choose your favourite – smoked, teriyaki, ginger & soy) (chopped into cubes if not pre cut)
- pinch of red chilli flakes
- *optional spinkle of salt flakes
- *optional squeeze of fresh lemon
Put the oil in a large pan (a wok pan is good) to heat up. Whilst the oil is getting ready, roughly chop your greens into 1-2 centimetre strips (fold them all over together then cut through).
Carefully add your freshly cut greens to the pan (stalks as well) and stir to coat in oil.
Sprinkle over the garlic and pepper and allow to cook through for a minute.
Add the marinated tofu cubes and mix in, then sprinkle over the chilli flakes and allow to cook through for a couple of minutes.
Check seasoning (add salt if needed), remove from the pan and serve immediately (add a squeeze of lemon if you like).
Enjoy!
What do I need?
This recipe is designed to be a very quick and easy vitamin rich, protein packed meal. Hopefully you already have everything you need to prepare it. However, If you are new to cooking or your kitchen needs a refresh, here are a few useful things. I receive a small commission if you click and purchase through these links (at no additional cost to you)!
Serving
Serve this just as it is as a quick and tasty lunch or even as an evening meal. Add a sprinkle of toasted sesame seeds for extra yumminess if you wish. Of course, you could just cook the greens on their own and serve them as a side to something like this tasty quinoa dish or even with some pasta.
Storage
This is not meant for storing, this is a cook and eat dish. Of course, if you decide you have made too much, you can let it cool, then pop it in the fridge covered for a day or two. To reheat you can just pop it back in a hot pan for a few minutes.
Sharing
This is one dish which you probably won’t share! This is a quick and easy single serve dish ideal for when you’re in a hurry – like at lunch. However, you could always make a bigger batch so two of you could eat and of course, there’s no harm sending me your photos! I love seeing your adaptions and interpretations of my recipes and I’d love to see which greens you’re using! Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
Hi Laurena, luckily I like my greens💚 I tend to just steam or boil them (chard, spinach, wild nettles) with just lemon juice (naturally😋), olive oil and a bit of salt. Last night I made a black-eyed bean dish with some chard and courgette (known as ‘louvi’ to me lol). I like your idea of using tofu☺️I prefer to marinate it myself (usually with smoked paprika, black pepper and garlic powder- mimics a chorizo flavour which I used to like) I find the already marinated ones way too salty (for me).
Hope you had a good week x
Hello Eva. Louvi sounds tasty and I thought you’d do lemon & oil for your greens! Any idea what these ones might be? I do tend to marinate tofu myself but I found a new smoked one which I like! I had a fabulous week thank you, although I might have eaten a few too many chocolates 🙈😜💝
The greens look ‘chard-y’ or is that too obvious lol? It looks like a cross between Savoy cabbage and broccolli- have you cultivated a special type of green?😋 I’m impressed with the vivid green colour, mine tend to go either quite dark or grey hehe.
I’ll see if I can take a photo of them growing… they’re very impressive! I’ll also see if I can ask him again what they are.
👍