Warm spring afternoons particularly on a weekday are full of activities. This Silverbeet & Kale Stir Fry Spiced with Harissa Mixed Beans comes together quickly and makes a wholesome meal with Quinoa, steamed rice or, a flatbread on a busy afternoon. The past weekend I had gone to my local Harris Farm which, has all kinds of wonderful fresh and dried food. My husband is convinced it is one of those places where I must not be left unattended! Their best feature (from my perspective) is their imperfect produce selling system where, slight imperfections on fresh and tasty produce means they are sold at a discount and no wastage. I always try to buy “imperfect” produce because they definitely have better flavours in addition to their individual quirks, the same as us!
Silverbeet & Kale Stir Fry with Harissa Mixed Beans
Silverbeet Leaves, chopped finely – 1 bunch (I reserve the thick white stalks for smoothies & soups)
Curly Kale Leaves, chopped finely – 4 to 5 stalks
Oil – 1 tablespoon
Onion, thinly sliced – 1
Garlic Cloves, minced – 5 to 6
Harissa Paste – 1 tablespoon
Mixed Beans Can, drained & rinsed – 1
Fresh Coriander, minced – 2 tablespoons
Lime Juice – 2 tablespoons
Red Chilli Flakes, hot – 1 teaspoon, optional
Heat oil in a large wok and add the onion, garlic and chilli. Cook for 5 minutes until translucent.
Stir in the Harissa Paste an mix well.
Toss in the silverbeet and Kale Leaves and cook until wilted on medium heat.
Mix in the drained mixed beans and cook everything together for 8 to 10 minutes.
Take off the heat when the greens look cooked.
Sprinkle the coriander on top and mix lime juice in.
I did not add any salt as the Harissa paste had salt in it. Check seasoning and add salt to taste as needed.
Tastes great with fluffy flatbread, or Quinoa, or steamed rice and a fresh salad.
This delicious stir fry is being sent off to Healthy Vegan Fridays collection!