Asian greens


March 14, 2013 by dgarnett2013

Asian greens: Food 52


Great with salt and pepper pork and Asian carrot salad

Serves 4

  • 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.

Spring greens.

springflowers1  springflowers3 springflowers4

One thought on “Asian greens

  1. […] with Asian greens and Asian carrot […]

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