We are harvesting mixed Stir-Fry Greens at Where the Redfearn Grows Natural Farms this week for the first week of the CSA. This colorful Stir-Fry Greens mix is a mixture of Bok Choy, Napa Cabbage, several varieties of Mustard Greens and probably some other greens. I fixed this dish for my own family tonight in addition to other Chinese inspired dishes, although the stir-fried greens would go with nearly any meal.
Stir Fried Mixed Greens
8 to 12 oz. small greens
2 to 3 cloves garlic, chopped
pinch red pepper flakes (optional)
Oil
Variation: Top the cooked greens with fried eggs for a nutritious breakfast, lunch or dinner.
Variation: At the end, add soy sauce, oyster sauce or other asian sauce.
First, wash and dry the greens in a salad spinner, if you have one. I had to pull out a few blades of grass out of my harvest of greens. 
Then, I chopped the all the greens on my huge cutting board, making sure I didn’t leave any long pieces of stem. I also chopped a couple cloves of garlic.
Get everything ready before you start cooking, because it goes fast. Heat a couple tablespoons of neutral-flavored oil (I used canola) over very high heat until the oil is shimmery (but not quite smoking), it is important for the oil to be very hot before you add the greens. Add the chopped garlic (and red pepper flakes) and IMMEDIATELY start adding the greens, to avoid burning the garlic. You might need to add the greens in a couple batches and stir the greens until JUST wilted (or not quite wilted, because it continues to cook). Add salt to taste, and sauce if desired. Serve immediately.
Delicious stir-fried mixed greens from your organically grown produce!
