This recipe from a chef demo at the Sunday morning Clarkston Farmers Market is a great way to use up any number of greens. You could make this with your kale, chard, daikon radish greens …. even the bok choy or napa cabbage.
Ingredients:
1/4 cup oil or butter 2 medium onions, diced 3 garlic cloves, minced 2 tablespoons sriracha or hot sauce 2-3 teaspoons garam masala (or other spice blend) 1-2 tablespoons tomato paste 1 ripe tomato, peeled and diced 3 pounds greens, stems removed, cut into strips 1/4 c milk, coconut milk or half-and-half (optional) Salt and pepper to taste
Preparation:
Heat the oil in a large, wide pot. Add onions, garlic, and hot sauce (or use fresh peppers!) Stir and fry until the onions are translucent. Add garam masala, tomato paste, and tomato. Stir and fry for 2 more minutes. Add greens and salt, toss to coat leaves in the sauce. and cover to wilt the greens. Stir, turning the heat down to medium-low, and cook for 10 minutes. Add milk, stir again, and cook down until desired tenderness and consistency. Add salt/spice to taste, and some water if needed so it doesn’t dry out. Serve with flatbread, rice, or seasoned beans.