INGREDIENTS:

1. Swiss chard (stems and leaves separated and chopped)
2. Bok choy (chopped, separating stems and leaves)
3. Kale (leaves chopped, rib removed)
4. Garlic scapes (thinly sliced)
5. Green onions (thinly sliced, whites and greens separated)
6. Olive oil or other preferred cooking oil
7. Salt and pepper to taste
8. Soy sauce, rice vinegar, toasted sesame oil or other stir-fry sauce ingredients
9. Optional: Red pepper flakes for a kick
10. Optional: Extra-firm tofu
11. Optional: Rice for serving

INSTRUCTIONS:

1. Prepare the greens: Wash and chop all the vegetables. Separate the stems and leaves of the Swiss chard and bok choy. Chop the kale leaves. Slice the garlic scapes and green onions.
2. Fry tofu (if using): Heat oil in a large skillet or wok over medium-high heat + fry tofu until it starts to brown slightly.
3. Sauté aromatics: Add the white parts of the green onions and cook for a few minutes. Stir in the garlic scapes and cook until they start to brown slightly.
4. Cook the stems: Add the chopped Swiss chard stems and bok choy stems to the pan and cook until they soften slightly.
5. Add the leaves: Add the chopped Swiss chard leaves, bok choy leaves, and kale leaves to the pan. Cook until the greens begin to wilt.
6. Season: Season with salt, pepper, and any desired stir-fry sauce ingredients. If using red pepper flakes, add them now.
7. Serve: Serve the stir-fry hot as a side dish or over rice.
8. Garnish: Top with green onion greens as a garnish :-)