During these moments of weakness, I redeem myself by eating more vegetables than usual. One of my most favorite ways of preparing vegetables is stir-frying them. It brings out their flavors and juices while still retaining their freshness and crunch. Vegetables are great! They really need nothing more than a good coating of olive oil and a sprinkle of salt and pepper.
You can serve this stir-fry as a side dish or use it as a bed of greens for some roasted meat. This will also be great with a good slice of buttered sourdough.
Simple Collard Green Stir-Fry (Makes 4 servings)
3 tablespoons olive oil2 garlic cloves, minced
5 mushrooms or more (I used cremini), sliced
1 carrot, sliced into half moons
1 bunch collard greens, stems included, sliced into thin ribbons
4 oz mini bell peppers (or a large bell pepper), sliced
fresh ground black pepper
a pinch of red pepper flakes
lemon slices, optional
Heat olive oil in a large pan over medium heat. When the oil is hot, but not smoking, sauté the garlic until you see golden specks, about a minute. Add the mushrooms and cook until fragrant and shrunken, about 2 minutes. Toss in a generous pinch of salt and stir for a few seconds. Stir in carrot slices and let cook for a little over a minute. Add the collard greens and cook for 2 minutes, until it starts to wilt. Toss in 2 generous pinches of salt and stir to mix for a few seconds. Add the bell peppers and cook for about 3 minutes. Toss in another generous pinch of salt, some fresh ground black pepper, and a generous pinch of red pepper flakes. Let cook for about 2 more minutes, stirring often. Turn the heat off and remove pan away from heat. Serve warm.
Optional: Squeeze some fresh lemon juice into the stir-fry to add brightness.