INGREDIENTS

• Swiss chard
• Salt and pepper
• Olive oil
• Garlic
• Balsamic vinegar

DIRECTIONS

1. Wash chard under the sink and pat them with a paper towel until dry.
2. Cut the stalk of the plant in 1 inch length and cut leaves in large pieces.
3. Over medium heat, drizzle olive oil in a large pan or pot and let it heat. 
4. Cut a few cloves of garlic and let them fry for 2 minutes until slightly golden brown.
5. Add stalks cut in 1 inch length and cook until tender.
6. Add cut chard leaves and occasionally move them around to cover them in the mix. Use a wooden spoon for better handling.
7. Drizzle some balsamic vinegar, a pinch of salt, and a pinch of pepper. Give it a good mix and cook until the plant has reduced and is properly soft. Don’t overcook it, you would want the plant to remain intact and not break apart when moving with the spoon. Immediately turn off the heat and serve them.

INGREDIENTS

• 1 bunch tatsoi
• 1 medium yellow onion
• 1 clove garlic
• 1 tablespoon olive oil or canola oil
• 1 cup cooked brown rice (I used leftovers from the night before)
• 1 large egg, beaten
• Soy sauce
• Salt and pepper

DIRECTIONS

1. Slice the root off the bunch of tatsoi so you have a bunch of individual stems with leaves. Rinse in cold water and dry with paper towels. Slice off the leaves and set aside. Chop the stems into 1-inch pieces.
2. Heat a large skillet or wok over high heat while you dice the onion and mince the garlic clove. When a drop of water evaporates within a second on the wok, add 1 tablespoon of oil. Add the onion and garlic to the pan and sauté for a minute. Add the chopped tatsoi stems and continue to stir fry for another few minutes, until the stems turn bright green. Stir in rice and add about a tablespoon (to taste) of soy sauce. Season with salt and pepper and taste.
3. Push the veggies and rice to one side of the pan and add the beaten egg. Scramble it until it’s mostly cooked and stir it into the stir fry mix. Add the tatsoi leaves and stir fry for a final minute or two until the leaves are wilted. Taste and add another dash of soy sauce or salt if you’d like. Serve immediately.