Asian Inspired Greens
August 22, 2022
When I discover fresh greens in August in Texas, I honestly can’t say no. That is exactly the reason that led to my having a bag of braising baby greens, a bunch of chard, and another bunch of spicy mustard, all needing to be cooked at once. I immediately knew that I would turn to Hetty McKinnon for inspiration, and below is my take on her Restaurant Greens from her gorgeous book, To Asia With Love.
Garlic/Shallot Oil (optional)
- 3 TBL of Olive Oil
- 2 Garlic cloves or one medium shallot, peeled and finely chopped
- 4 TBL Tamari
- 1 TEA Maple Syrup
- 2-3 TBL of boiling water
- A few grinds of pepper (or, if you prefer a bit of heat, red pepper flakes)
- 2 bunches of any greens (chard, kale, mustard, gai lan, ong or bok choy), well washed and drained on a dish towel.
- Olive oil
- Sea Salt
- If you would like to serve this with garlic/shallot sauce, prepare it by heating oil in a small pan. When hot, add garlic or shallot and leave on the heat just long enough for it to color slightly. This will be a matter of seconds. Remove from heat, and allow to cool.
- In a jar with a lid, combine tamari, maple syrup, water, and pepper. Shake well and set aside.
- Prepare greens by cutting the leaf lengthwise down the center and in half if they are long. Work through the bunches attempting to keep a similar length and shape.
- Fill a large pan with water and bring to a boil; add a splash or two of oil. Working in batches, drop the pieces with thicker stems first, and then after a few seconds, add the more leafy pieces. Use a wooden spoon to submerge all of the greens and move them around for a few more seconds. This blanching process is quick, and the pieces are done as soon as they are wilted and brighten in color.
- Gently remove with tongs, slotted spoon, or a similar tool and place in a colander. Drain very well. If serving, immediately arrange the greens on a platter, drizzling with the tamari blend and a spoonful of the garlic oil. Salt to taste.
- You can also opt to put greens in an ice bath to retain their bright color and warm and serve later.
- Serve alongside steamed rice or over rice noodles.
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