Adapted from Cooking in the Moment
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
Directions:
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.
This time served with Black & Blue Steak, that has a lovely subtle Asian marinade and some mashed sweet potatoes.
No comments:
Post a Comment