Asian Greens

Stir Fried Asian Greens
1 medium bunch (13 ounces) Asian greens, such as bok choi, tatsoi, mizuna
3 tablespoons peanut oil
4 cloves garlic, peeled, bruised until juicy with a flat side of knife, and coarsely chopped into 3 or 4 chunks
1/4 teaspoon salt
1 to 2 fresh red chillies, Holland or cayenne, stemmed and sliced on the diagonal into thin pieces (warning: use gloves when handling chillies!)

1. Carefully wash the greens in cold water and cut into pieces 2-1/2 to 3 inches, including stems. Dry the greens in a salad spinner or pat dry with a towel.
2. In a wok, 12-inch skillet, Dutch oven, or soup pot, heat the oil over medium-high heat. When it’s hot but not smoking — it should appear shimmery — add the garlic, salt and chillies. Sauté, stirring until the garlic just begins to lose its rawness, about 1 minute. Do not brown or burn the garlic.
3. Add the greens. Raise the heat slightly and immediately begin to vigorously stir-fry the greens around the pot. Continue to vigorously stir-fry the greens until they just begin to go limp but the leaves remain a spring-green color and the stems are still crunchy-crisp, 3 to 4 minutes, depending on the type of greens. Taste for salt.
4. Transfer the cooked greens to a large serving platter and serve promptly.

Boiled Potatoes with Asian Greens
This recipe really mellows out the spicy greens, but still allows their flavour to come through

1 bunch tatsoi and mizuna, washed and chopped into 1 inch pieces
2 lbs potatoes, scrubbed and roughly chopped
2 tablespoons olive oil
Sea salt and freshly ground pepper

Boil potatoes in a pot until tender. Drain and put potatoes back in pot. Add the chopped asian greens, olive oil, salt and pepper. Toss until coated. Serve immediately.


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