Tags

, , , , ,

Here’s an easy Italian, inspired stir-fry to use some of your CSA greens. I used broccoli raab, but you can also use swiss chard, endive, or other such spring green. (* Indicates PVF produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 1 tbsp extra virgin olive oil
  • 1 large onion
  • 3 large cloves of garlic
  • 1 bunch broccoli raab (leaves and small stems, chopped; discard larger stems because they can be tough)*
  • 2 tbsp organic chicken broth or vegetable broth
  • 1 14.5oz can Muir Glen fire-roasted diced tomatoes (drained)
  • 1/2 to 1 tbsp balsamic creme vinegar
  • 1/4 cup crumbled feta

DIRECTIONS

  1. In a large skillet over medium-high heat, heat olive oil and saute onion until golden brown (about 5-10 minutes). Add garlic and saute for another 2 minutes.
  2. Add chopped broccoli raab, broth and tomatoes. Saute for 5-10 minutes until the broccoli raab is tender. Remove from heat and stir in balsamic creme vinegar.
  3. Serve over golden raisin and pine nut couscous and top with crumbled feta.
Advertisements