Seasonal Greens and Sprouts Stir-Fry

This stir-fry is a great way to get your daily dose of vegetables. It's packed with seasonal greens, Brussels sprouts, broccoli, snap peas, and sprouts. The soy sauce adds a savory flavor, and the olive oil helps to keep the vegetables tender-crisp.

I first developed this recipe when I was living in New York City. I was working long hours and didn't have a lot of time to cook. I needed a recipe that was quick and easy to make, but that was also healthy and delicious. This stir-fry fit the bill perfectly.

Prep time: 10 | Cook time: 10 | Serves: 2

Ingredients

• 1 bunch seasonal greens (such as spinach, kale, or collard greens)
• 1 cup Brussels sprouts, shredded
• 1 cup broccoli florets
• 1 cup snap peas, trimmed
• 1/2 cup sunflower sprouts
• 1/2 cup alfalfa sprouts
• 2 tablespoons olive oil
• 1 tablespoon soy sauce (or tamari for gluten-free)

Instructions

1. Heat the olive oil in a large skillet or wok over medium heat.
2. Add the greens, Brussels sprouts, broccoli, and snap peas to the skillet and cook, stirring occasionally, until the greens are wilted and the vegetables are tender-crisp, about 5-7 minutes.
3. Add the sunflower sprouts, alfalfa sprouts, and soy sauce to the skillet and cook for an additional 2-3 minutes, or until the sprouts are warmed through.
4. Serve immediately.

Why It Works

• The combination of greens, Brussels sprouts, broccoli, and snap peas provides a variety of flavors and textures.
• The sprouts add a crunchy texture and a boost of nutrients.
• The soy sauce adds a savory flavor.
• The olive oil helps to keep the vegetables tender-crisp.