March 14, 2013 by dgarnett2013
Asian greens: Food 52
- 3 tabs soy sauce
- 2 tabs sesame oil
- 1/2teaspoon chili paste with garlic sauce
- 3 tabs lime juice
- 6 garlic cloves, thinly sliced
- 1tab grated ginger
- 1 – 1.5 kilo greens (e.g. chard, kale, cavolo nero, mustard greens, etc.)
- Vegetable oil
- 1teaspoon sesame seeds
- 1pinch cayenne pepper
Prepare the greens: remove tough stem ends; separate leaves from stems. Cut leaves into 1-inch ribbons and reserve.
Mix marinade ingredients (soy sauce through ginger root) in a bowl and reserve.
Blanche the cavolo nero (or other greens) briefly in a large pan of salted boiling water. Drain and dry well.
Heat a large frying pan and add a little oil. Add the greens and marinade and saute until the greens are wilted.
Serve sprinkled with sesame seeds and cayenne pepper.
Good hot or at room temperature.