Stir Fried Spinach Watercress and Kale
Delicious on a bed of Quinoa. Sprinkle with a few hemp hearts.
INGREDIENTS
1 pound spinach, washed
1 bunch watercress
1 bunch Kale
3 tbsp vegetable oil
3 tbsp extra virgin olive oil
3 tbsp walnuts
3 tbsp pine nuts
1/2 tsp salt
METHOD
Heat the olive oil in a skillet and saute the pine nuts and walnuts for 3 to 5 minutes until you can smell the nutty flavor. Set aside
Scrape spinach root ends and cut with stems from leaves. Cut into 1 in. lengths. Keep stems and roots separate from leaves.
Cut watercress and kale stems into 1 inch lengths and put with spinach stems and roots.
Heat vegetable oil in a wok or large skillet and add stems and roots. Cook, stirring, 3 minutes. Add the spinach, watercress and kale leaves and salt. Cook, stirring, 1 minute longer. Serve immediately
Serves 5 to 6