A lady from the market that grows organic vegetables, gave us as a present a bunch of fresh spring greens – fresh garlic, celery, fenel, parsley.

I chopped all of them and quickly stir-fried them in olive oil with some shoyu and mirin. Added a handful of cashwes, lemon zest and left-overs of cooked rice. Few minutes on a high flame constantly stirring – ready!

Black-eyed beans Spring style

A beloved and simple recipe…

  • 1 cup of cooked black-eyed beans (don’t forget to put kombu when cooking beans and not to add salt)
  • 1 bunch of chopped greens (schallions or boiled horta or boiled kale)
  • 1 tbsp olive oil
  • 1 lemon zest
  • 1 tbsp ONE Project shoyu
Step 1 Heat up oil in a pan and add chopped greens of your choice.
Step 2 Sautee for a minute.
Step 3 Add cooked beans and shoyu and sautee for few minutes more.
Step 4 Take off the fire, add grated lemon zest and mix well.
Step 5 If you like you can add some lemon juice when serving.