Tuesday, November 16, 2010

Sauteed Greens with Leeks & Garlic

Sautéed Greens with Leeks & Garlic
Adapted from Clean Start

Printable Recipe

Prep time: 5 minutes
Sauté time: time: 8-10 minutes

Serves 2


1 large clove garlic, minced
1 medium leek, white & light green parts only, cleaned well of sand, drained & patted dry
½ tbsp extra virgin olive oil
1 bunch leafy greens, stems removed and saved for another day. Coarsely chop the leafy parts (Ruth’s note: I tried kale but found it very chewy… next time Swiss Chard, collard greens or spinach)
1 tbsp mirin (Ruth’s note: I was out so I used Shaoxing Cooking Wine)
Drizzle of Ume plum vinegar (Ruth’s note: still haven’t found any, so I used rice wine vinegar to keep with Asian taste of the wine)
Toasted sesame seeds

1. In a large skillet, over medium heat, sauté the garlic and leeks in olive oil until soft (about 3 minutes or so). Add the chopped greens and mirin/Shaoxing wine and sauté until greens are bright green and tender (about 4 minutes – Ruth’s note: it took at least another 5 minutes plus a tbsp of water and covered to soften the kale)

2. Drizzle with Ume plum vinegar (or rice wine vinegar) and sprinkle with toasted sesame seeds to serve.

No comments: