Wilted Asian Greens

2 eggs

4 slices bacon

1 bunch Asian stir fry greens

1/2 teaspoon salt

2-4 tablespoons vinegar

sprinkle of hot red chili flakes

1. Hard boil the eggs.  Cool, peel and set aside.

2. Fry the bacon then remove from pan and drain all but 2 tablespoons of the fat.  Add the Asian greens and stir fry until wilted.  Season with salt.

3.  Remove from pan and put on a plate.  Top with crumbled bacon and egg, sprinkle with vinegar and chili flakes, then serve.

Creamy Greens Soup

2 peeled garlic cloves, minced

1 medium onion, chopped
3 cups water
Salt and pepper to taste
8 oz fresh spinach, kale, Asian greens or a combination, chopped
1/2 cup fresh parsley
1 1/2 cups Greek-style yogurt
1.  Put onion, garlic, water, salt and pepper in a pot over high heat.  Boil, cover, and lower the heat, then simmer until the onion is tender, about 10 minutes.
2.  Add greens and parsley; cook until the greens are tender, 2-3 minutes.  Add 1 cup yogurt and then puree with an immersion blender or let cool slightly and use a food processor or blender.  Garnish with more parsley and a dollop of yogurt on each bowl.  Serves 4.

Miso Soup

4 cups water

3" strip dried kelp, but into thin ribbons

1" knob fresh ginger, roughly chopped

2 small carrots, sliced into coins

1/2 bundle Asian noodles such as buckwheat soba

1/2 bunch greens (kale, cabbage, bok choi, Asian stir fry greens)

2 tablespoons miso paste

1. Bring water to a boil with kelp, ginger and carrots.  

2.  Once boiling, add noodles and greens.  When noodles are tender, turn off heat.

3.  Ladle broth into 4 bowls, and add 1/2 tablespoon miso paste to each bowl.  Stir gently to dissolve.  It is important not to boil miso, for it will lose its healthy properties.