Teriyaki Farm Greens

Reader Contribution by Rosemary Hansen
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After a bountiful harvest with our CSA, we’ve stored up some farm greens in our freezer and also are growing kale in the garden this mild winter. So, I wanted to use them up and add a little spice kick to them! This recipe makes Teriyaki sauce from scratch, which in my opinion, is far superior to bottled Teriyaki sauce. All it takes is some fresh ginger, garlic, soy sauce, honey, and a few other easy ingredients.

I love serving these leafy greens with white rice, and the sauce is strong enough that you won’t need to put soy sauce on your rice.

My recipes are very flexible, as I know most busy cooks don’t have the time to pick out exact ingredients or go back to the store for one particular thing. You can substitute with any number of vegetables, which I will list below. Feel free to use up pantry items in here too, such as white beans, lentils, and quinoa or millet in place of rice.

Teriyaki Farm Greens Recipe

Prep Time: 15 minutes; Cooking Time: 10-30 minutes

Yield: 9 servings (if including meat), 4 (if just greens)

Ingredients

2 tbsp butter
½ large white onion, chopped
1 big bunch of kale/chard/spinach/collard greens torn into small pieces
½ cup cooked white cannelini or navy beans (optional)
1 pound ground beef or pork, thawed (try to find Certified Animal Welfare Approved meat)
cooked organic white jasmine rice or quinoa

Sauce Ingredients

1 tbsp ginger, fresh minced
1 tsp garlic, raw minced
½  cup soy sauce (organic)
¼  cup water
¼  cup honey or maple syrup
¼  cup green onions cut fine (optional)
squirt of hot sauce (optional)
1 tsp chili flakes

Instructions:

1. Melt the butter in a medium frying pan.

2. Add your chopped white onion and cook on medium low until onions are translucent.

3. While onions are cooking, combine the teriyaki sauce ingredients in a mixing bowl and whisk until it is combined.

4. Add greens to the onions and spoon about ½ of the teriyaki sauce over top.

5. Add optional meat, beans, and any other veggies that you have in the fridge.

6. Break up the meat into bite-sized pieces. Cook, covered, until veggies are tender and meat is thoroughly cooked (180 degrees Fahrenheit) between 10-30 minutes. Stir occasionally to spread the juices around.

7. If you are using hard vegetables, such as carrots or broccoli, cook those separately first, and then add greens about 5 minutes before the end of cooking.

8. Turn off the heat and serve over a bed of cooked rice and spoon extra sauce over top. Garnish with corn relish or kimchi.

Other vegetable options:

Peas
Snowpeas
Thinly sliced celery
Thinly sliced carrots
Broccoli cut into small chunks
Bell peppers, chopped
Green beans
Green onions
Zucchini
Leeks
Spinach
Beet greens
Mustard Greens

What are your favorite ways to use up extra greens from the garden?

Rosemary Hansen is an author, homesteading Mama, and a chef. She has spent the last 10 years “homesteading” in the city. She and her family have just started their off-grid homestead in rural British Columbia, Canada. Her books, Grow a Salad In Your City Apartment and Rosemary’s Natural Cosmetic Guideare a great way to ease into a healthy, pure lifestyle. You can connect with Rosemary at her website: www.RosemaryPureLiving.comor on herYouTube channel.


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