Kale, Beet Greens, and Onion Flower Stir Fry

A very straightforward dish using local, in-season ingredients. The kale and onion flower were from the Brampton Farmer’s Market. I seasoned these vegetables with a tangy lemon dressing for added flavour. 

Kale, Beet Greens, and Onion Flower Stir Fry
Kale, Beet Greens, and Onion Flower Stir Fry  

First a little introduction for our star ingredients. Kale is a hardy green that can be harvested from early summer to late fall. It has a pleasantly bitter taste and contains tons of vitamins and minerals, including vitamins A, C, and K. Beet greens are the green tops found on bunched beets. They’re fairly neutral in taste, and are more tender than kale. Onion flower is the stalk and flower from onions, it looks like long green stem with a white flower on top. They’re mostly found in farmer’s markets and CSA boxes. It’s mildly oniony when raw and pleasantly sweet once cooked. 
This dish was mostly improvised, I first cut up the onion flower stems into 1 inch segments and sauteed it in some hot oil with sliced garlic. Reserve the white flowers for garnishing later. 
In a hot pan over high, heat oil. Add onion flower and thinly sliced garlic 

I had some left over salad dressing, which I used to season the stir fry.

Add kale, beet greens, and salt.
Season with a mixture of lemon juice, mustard, chopped capers, parsley, and olive oil  

Be sure to taste the dish before serving to check the seasonings and to make sure all the greens are nice and tender.

Kale, Beet Greens, and Onion Flower Stir Fry
Garnish with  reserved onion flowers



Kale, Beet Greens, and Onion Flower Stir Fry 
Serves: 2-4 as a side dish 


Ingredients 

  • Juice from half a lemon 
  • 1 tsp mustard 
  • 1 tsp capers, chopped 
  • 1 tbsp parley leaves, finely chopped 
  • 2 tsp honey 
  • 2 tbsp extra virgin olive oil 
  • Salt and pepper to taste 
  • 2 small bunches of kale
  • 1 small bunch of beet greens 
  • 5 onion flower stems 
  • 1 tbsp oil 
  • 2 cloves garlic, thinly sliced 
  • Salt and pepper to taste 

Method

  1. To make the dressing, (which works beautifully as a salad dressing) whisk together lemon juice, mustard, capers, parsley, and honey. Stream in olive oil slowly, season with salt and pepper, set aside. 
  2. Wash and roughly chop kale and beet greens, discard any tough stems. Cut onion flower stems into 1 inch segments, reserve onion flowers for garnish. 
  3. Heat oil in a pan until hot, add in onion flower stems, followed by garlic. Cook until garlic becomes fragrant. 
  4. Add in chopped kale and beet greens, cook for 5-7 minutes over medium-high heat or until greens have wilted and are almost tender. 
  5. Pour in dressing and cook until greens are tender, adding water if necessary to prevent burning. Season with salt and pepper. Garnish with onion flower. 
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