Japanese Vegetable Curry | Collard Greens | Boston Organics

Ingredients

• 2 Tbsp vegetable oil
• One good sized onion, finely chopped
• 2" knob of ginger, peeled and finely grated
• 2 cloves of garlic minced
• One apple, peeled, cored and grated
• Green vegetable like kale, chard or spinach (one bunch trimmed and slivered) or 1 cup frozen peas or 1 cup green beans or 1-2 cups zucchini
• 3-4 cups vegetable stock
• 1 Tbsp soy sauce, or to taste
• Japanese Spice Mixture,* approximately one block per person
• Scallions for garnish
• Hot sauce, if desired
• Fukujinzuke for serving (optional)