Friday, December 09, 2011

Wilted Greens with Ginger & Shoyu

Adapted from Cooking in the Moment

Printable Recipe

Prep time: 5 minutes
Cook time : 5 minutes
Serves 4

Ingredients: Book ingredients in red
1 small onion, coarsely chopped
2lb/950g baby arugula or Swiss Chard leaves (baby collard greens), cut into 2” strips or coarsely chopped
2 tbsp soy sauce (or 2 tbsp plus 2 tsp shoyu soy sauce)
½ tsp toasted sesame oil
2 tbsp avocado  or olive oil (expeller pressed vegetable oil)
2 tbsp fresh ginger, peeled and thinly julienned or finely chopped
2 large cloves garlic, minced
1-2 pinches red pepper flakes (2 dried red chilies such as de Arbol, crumbled into small pieces)
Kosher salt
1 cup fresh shitake mushrooms, stems removed and caps sliced (optional)
2/3 cup chicken or vegetable broth

1. (If you are using collard greens…blanch for 30 seconds in a large pot of salted boiling water.  Drain and quickly transfer to an ice bath.  As soon as they are cold, drain again and gently squeeze out as much moisture as possible.  Transfer to a bowl and toss with your fingers to separate, adding the shoyu and sesame oil and thoroughly distribute)

1a.  In a large non stick skillet, heat the olive, vegetable or avocado oil over medium heat. Add the onion and mushrooms and sauté until the onions are transluscent (2-3 minutes).  Add the greens, garlic, ginger and red pepper flakes or crumbled dried chilies, plus the soy sauce and sesame oil unless you’ve followed step 1 for collard greens, and stir fry for 2-3 minutes.

2. Add the broth and continue to cook, until the greens are wilted and hot (2-3 minutes) , toss and season with a little more soy sauce if desired.

This time served with Black & Blue Steak, that has a lovely subtle Asian marinade and some mashed sweet potatoes.

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