This week’s recipe was inspired by simplyhealthyleah.wordpress.com’s
Sautéed Swiss Chard and Bok Choy – we changed a few ingredients, but the heart of the recipe is hers. Thanks for creating and sharing such a beautiful and simple dish!
1 Bunch of Rainbow Swiss Chard
1 Bunch of Pac Choi chopped into 1-2 inch pieces
1 Bunch of Tokyo Bekana
1 Stalk of Spring Garlic chopped
2 Stalks of I’itoi’s Onions chopped
2-3 small Scarlet Queen Turnips diced with greens set aside
Your choice of squeezed citrus yielding 1/2 cup
Heat oil for 2-3 minutes on medium, chopped Spring Garlic and I’itoi’s Onions sauté until lightly roasted or 2-3 minutes. Add diced Scarlet Queen Turnips for additional 4-5 minutes until. Add Rainbow Chard, Pac Choi, Tokyo Bekana, Turnip Greens and sauté until desired softness. Anywhere from 3-6 minutes. Add citrus juice and salt to taste.