Friday, May 23, 2014
Baked Asian casserole recipe
(I'm all about time-saving, so I tend to use my oven a lot rather than stir fry things. Plus this way I can make a huge batch for leftovers.)
- Asian greens (your shares this week include a washed & bagged Asian Greens Mix)
- other greens, whatever you have available (in this week's share you could use the arugula, spinach, red mustard greens, and baby kale)
- onion, chopped
- radishes, chopped (Pretty pink French radishes in your shares this week!)
- leftover cooked meat, optional (we used beef)
- cooked rice
Chop everything & combine in a casserole dish. Lightly coat with canola oil and season to your taste with soy sauce. We like things spicy, so I doused ours with red pepper flakes as well.
Bake at 350 for 30 minutes or so, until the greens have wilted but be careful not to let the greens burn. The radishes & onion should be tender as well.
Serve with rice. Delicious!!!
Pictured below just before going into the oven & after baking served with rice.