Breakfast of Champions
The garden is in full swing — no tomatoes yet, but plenty of greens. Yesterday I harvested chard, radishes, carrots (about 4), gai lan (chinese broccoli — like broccoli raab but the chinese version) and a lot a lot of lettuce. It’s all lettuce all the time here right now.
I bought a Foodsaver vacuum sealer the other day and so I spent much of yesterday morning washing, blanching and freezing veggies. My next big home purchase is going to be a freezer, but I’m waiting for the used appliance store on the other side of my alley to get a used one in … used freezers go fast up here where people hunt and garden. Anyhow, I spent the day packaging up greens for future use, and then this morning I made stir fried gai lan with scrambled eggs for breakfast. For some reason, it just starts my day off right if I can have a big bunch of greens with garlic, and an egg scrambled in the middle of it all.
Here’s a “recipe” —
Crush a clove of garlic with the side of your knife and mince. Heat a tablespoon or so of oil in a skillet, add garlic and a pinch of crushed red pepper. When the garlic is sizzling but not brown, add greens of your choice (this morning it was blanched gai lan). Add a pinch of sugar and a light sprinkle of soy sauce and cook until the greens are tender. Meanwhile, lightly beat an egg (or if you prefer, an egg plus an extra egg white). When the greens are almost done, push them to the outer edges of the skillet and pour the beaten egg in the center. Scramble the egg and when nearly set, mix the greens in. Eat with leftover rice warmed in the microwave, or a piece of toast. Go off into your morning feeling like Popeye.