By Libbie Summers
Photography by Chia Chong
Assisted by David Dempsey

Quite possibly the quickest (15 minutes…seriously) weeknight or any night meal that’s packed with nutrients, flavor and the most beautiful color. The bonus is it uses up any leftover pasta. BOOM! 

Greens and Orzo Stir Fry
serves 4

What you need: 
2 tablespoons canola oil
2 cups shredded purple cabbage
1 large bunch greens, cleaned, dried and roughly chopped (great with any hearty greens –mustard, dinosaur kale, turnip, collard etc…)
8 ounces orzo, cooked al dente
1 tablespoon toasted sesame oil
1 teaspoon chili oil
Sea Salt

What to do:
1. Place a wok over high heat and heat to very hot. Add canola oil and bring to a shimmer. Stir in cabbage and cook stirring for 2 minutes. Add in turnip greens and cook stirring until just starting to wilt. Stir in orzo, sesame oil and chili oil. Cook stirring for 3 minutes. Liberally salt. Serve immediately.

Variation: Stir in 2 cups of shredded chicken or poached salmon at the end if you like, or place a piece of grilled salmon on top. DELIGHTFUL!