Hope everyone’s week is off to a good start

Today’s lunch was a rather easy and delectable vegan veggie stir fry; garlicky crispy mushrooms, some spice, and lots of greens. A bowl of greek yogurt, some cauli-rice and these greens were the perfect light yet satisfying, and of course yum lunch!

You could mix in your choice of grains, like quinoa or barley to make it heartier. This is a great make ahead dish to pack for lunch boxes as well.

Ingredients:
Serves 2
4 cups chopped Kale; that was approx. 4 kale stalks leaves removed and chopped.
4 cups beet greens; I always buy beets with the greens on them to use in salads, these types of stir fries or soups. I removed the greens from 4 beets that lended me 4 cups of chopped greens.
4 garlic cloves, thinly sliced
4 green chillies, halved lengthwise (optional; or you can use one to make it mild)
3 tbsp olive oil
1 8oz package cremini (baby bella) mushrooms, sliced  (you can use any mushroom you prefer)
1 tsp coarse kosher salt
juice of 1/2 lemon

Method:

Heat a large wide bottomed skillet over medium heat with the measured olive oil. Add sliced garlic and chillies. Saute for a minute until the garlic starts to become slightly golden.

Add in the sliced mushrooms and toss together thoroughly. Increase the heat to medium high and let the mushrooms get crispy. This will take about 7-8 minutes. The mushrooms will cook down, reduce in quantity first, and then start becoming brown and crispy. Make sure you keep tossing gently throughout.

Once the mushrooms are golden and crispy, sprinkle the measured salt and add in chopped kale. Toss together and let cook for 4-5 minutes.

Now toss in the beet greens and continue cooking this all together for another 7-8 minutes, or until the greens are tender but still firm and slightly crunchy.

Turn off heat, squeeze 1/2 lemon over the mixture, and serve hot over a bed of rice, quinoa or any grain of your choice.