All three of my kids ate this and proclaimed it good! I didn't give them much more than a couple of bites, but it was the first thing they ate (and they liked the rest of our dinner just fine, so it wasn't a case of avoiding a lesser-liked item). The cookbook this comes from is one I would never have thought of checking out from the library a few years ago, but I've since learned that vegan cookbooks can be great sources of good vegetable dishes (go figure). The cookbook author describes this as a "fresh-tasting saute that's ready in minutes." That's exactly what it is. And, it's a great introduction to cooked greens because it doesn't have that earthy, pungent "cooked greens" flavor you get with longer cooked greens like mustards or collards. We got some nice arugula from the Colvins two weeks in a row, so I decided to try it in something other than a salad. A great discovery!
Spinach, Arugula, and Carrot Saute with Fresh Herbs
~from Wild About Greens, titled in there "Spring Greens Saute with Carrots, Mint, and Chives"
- 2 T. olive oil (can use canola)
- 2 to 3 cloves garlic, minced
- 12 or so baby carrots or 3-4 regular carrots; baby carrots quartered lengthwise (or into 8ths depending on width) and regular carrots cut into thick matchsticks
- 6 to 8 oz. baby spinach, thick stems removed*
- 2 to 4 oz. baby arugula, thick stems removed*
- 1 T. lemon juice, or to taste (I used half a lemon's worth)
- 8 to 12 fresh mint leaves, slivered
- minced fresh chives to taste (~1 tablespoon)
- salt and pepper to taste
- Heat oil in big cast iron skillet, regular skillet, or large pot (you'll need good-sized sides, so factor that in).
- Saute carrots and garlic for a minute or two over low-medium heat.
- Toss in greens, a handful or two at a time, and stir around until slightly wilted before adding next handfuls. Tongs work well for this. Stir-fry for about 3 minutes or until just barely cooked and still bright green.
- Stir in seasonings and serve!