Meals from the Garden: Greens & Herb Pho

Finally! I'm sharing a meal from our edible garden.  

I've been meaning to share this quick weeknight meal for quite awhile now since it's been making an appearance on our kitchen table almost twice a week! And as our gorgeous winter greens have begun to fall prey to caterpillars and bolt - I figured it was high time to share.

This post falls somewhere in between a recipe and guide for a meal. The ingredients are loose depending on what looks good in the garden that night. But the basics stay the same; noodles, broth, greens, and herbs. So here's how we made our Greens & Herb Pho in early June.

Greens: Collards, Lactino Kale, Nasturtiums, and Baby Bok Choy. (left)

Herbs: Green Onions, Chives, Cilantro, Fennel sprigs, Epazote, Shiso, Genovese Basil, and Curly Parsley. (right)

Greens & Herb Pho

Ingredients

1 cereal bowl of dark leafy greens, sliced about 1/4 to 1/2 inch thick

1 cup herbs, chopped and sliced

1/2 box of brown rice maifun noodles

1 box of vegetarian pho soup base

Make 

Cook the noodles in a medium pot according to the directions on the package - this may mean soaking them in boiling water for a few minutes or simmering them for a bit until soft.

Once the noodles are cooked, strain, rinse, and set aside.

Rinse out the pot and fill with with the pho soup base.

Bring to a boil on medium high heat.

Add the greens, cover, and simmer for about 2-3 minutes or until the greens are tender.

Add the herbs, stir, cover, and simmer for about 1 minute.

Add the noodles, stir, cover, and simmer for about 2 minutes.

Remove from heat and serve!

Makes 2 large servings.