Busy Day Lo Mein

In light of having tons and tons of greens from the garden I went in search for recipes involving greens.  Green’s in which you couldn’t taste, or maybe a little but not overwhelming.  Though I like greens kinda I am sick of just eating them with butter and onions.  DT’s not a big fan either, so why do you ask did we plant so many greens??  Hmm good question?  Anywho   I made this recipe for the first time a year or two ago and loved it.   Super easy one pot dish (my kind of cooking) and lots of fresh veggies (greens) you can hardly taste.

Ingredients: 8 ounces ground beef — beef or pork, 1 cup chopped onion, 1 cup thinly sliced carrot, 1 tablespoon fresh garlic — minced, 1 tablespoon fresh ginger- minced, 2 packages ramen noodles with seasoning packet — any flavor, 1 1/2 cups water, 1 cup frozen peas, 6 cups greens — coarsely chopped, 1 1/2 cups sliced mushrooms — optional

Saute mushrooms  in 1 T olive oil

Grate carrots, garlic and ginger

Chop onions- I used green shallots from the garden

Once mushrooms are browned remove from pot and add ground meat

after meat is slightly browned add carrots, onions, garlic and ginger

Roughly chop greens and break up the chunks of ramen noodles

After the veggies  have cooked for a few minutes add the ramen and seasoning packets

1 cup frozen peas, 1 1/2 cups water

and 6 cups chopped greens, let cook another 5-10 mintues until noodles are soft and greens are wilted

Right before serving toss in a few more green onions and mushrooms and serve to your hungry men!!!

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Busy Day Lo Mein

8 ounces ground beef — beef or pork
1 cup chopped onion
1 cup thinly sliced carrot
1 tablespoon fresh garlic — minced

1 tablespoon ginger- minced
2 packages ramen noodles with seasoning packet — any flavor
1 1/2 cups water
1 cup frozen peas
6 cups greens — coarsely chopped
1 1/2 cups sliced mushrooms — optional

Note: Vary the end result by experimenting with different combinations of ramen flavors, types of greens and types of ground meat. One favorite combination is ground chicken with mushroom ramen and lots of fresh sliced mushrooms and collard greens. Bok choy, collards, spinach and even romaine (which was the one used in the original version of this recipe) are all good choices for the greens. I always use the Westbrae brand of ramen noodles, a nationally distributed brand found in health and natural foods stores.

If using fresh mushrooms, saute in a little oil until they soften and begin to give off their juices; remove from the skillet or wok and set aside. In a large skillet or wok, cook the ground meat, carrots, onion and garlic over high heat for about 5 minutes, or until the meat is just cooked through. Break the meat up into chunks as you cook. Break the ramen noodles into the skillet. Stir in the seasoning packets, water and peas. Cook for 3 – 5 minutes, or until the noodles and vegetables are tender. Stir in the chopped greens and cook for another 3 – 4 minutes, stirring constantly. Return the cooked mushrooms to the wok, if using; toss to distribute evenly. Remove from the heat and serve immediately.