By the Gracious Vegan
A great dish for using your farmers' market greens! This is downright healthy, even as Thai food goes. No coconut milk is used; the peanuts, jalapeno, and cilantro combine with the bitter broccoli rabe or mustard greens for a bracing and delicious entree (serves 3-4).
Prepare the Rice
You’ll need about 3 cups of cooked brown rice. You can cook your own (start with 1 cup dried rice) or buy the kind that you can heat up in 90 seconds in the microwave (Uncle Ben’s Ready Rice or Seeds of Change Quinoa and Brown Rice; they are both excellent; you’ll need two packages).
Prepare the Broccoli Rabe or Mustard Greens
Use about 1.5 pounds of broccoli rabe. Clean it, peel the stems, then drop the bunch into a pot of boiling water. Cook for 5-10 minutes, depending on how tender you like it. Drain.
Use a large bag of mustard greens. Clean them and drop into a pot of boiling water. Cook about 10 minutes. Drain.
Heat oil on medium heat in a large skillet, wok, or Dutch oven.
- 1.5 Tablespoons canola oil
Fry peanuts until golden, then scoop them out and set aside, leaving the oil behind.
- ½ cup raw peanuts (no skins)
Add these to the oil and stir-fry for about 60 seconds.
- 1 bunch scallions, thinly sliced (white and green parts)
- 2 Tablespoons finely chopped ginger
- 1 jalapeño chile, seeded and finely chopped
- ¼ cup chopped cilantro (see more needed below)
Add the rice and greens and stir-fry until everything is hot.
Then add these, stir, and serve
- 2 Tablespoons soy sauce
- The fried peanuts
- ¼ cup chopped cilantro
- Sriracha sauce as desired (mixed in or on the side)
Timing: Between 30 and 45 minutes, including prepping and chopping the ingredients
Nutrition: Mostly whole-food