Easy Stir-fried Leafy Greens
Stir-frying greens is a delicious way to get nutrient-rich veggies into your family's meal.
- 1 lb dark leafy greens, such as: mustard greens, Chinese broccoli, large bok choy, chard, water spinach, dandelion greens (use 2 pounds), watercress (use 2 pounds), green choy sum, etc
- 2 tbsp sesame oil
- 3 cloves garlic, minced finely
- 1/2 inch cube ginger, grated
- 1 tbsp rice cooking wine, cooking sherry, or mirin
- 2 tsp soy sauce
- dash of maple syrup
- 1 tsp toasted sesame oil or chile-sesame oil (opt)
- Holding the greens together in bunches, slice into 1 or 2 inch wide sections. If the greens have any thick stems or bottoms, remove and place the stems in a bowl separate from the leafy green tops. Wash and dry both bowls of greens, and shake off any excess water.
- In a large, nonstick skillet or wok, heat the sesame oil over medium-high heat. Add the garlic and ginger; cook, stirring constantly for 30 seconds.
- Add the thick stems and stir-fry for about 1 to 2 min until stems begin to soften.
- In another pan stir fry in olive oil (minimal) the wok strips (optional shake of maple syrup)
- Add the leafy tops, stirring constantly for another 2 to 3 minutes, until the tops begin to wilt and soften. Sprinkle with cooking wine, soy sauce, sugar and chile-sesame oil If the leaves are very large and piled high in the pan, cover the pan for 1 to 2 min to sweat and wilt them so that they can be easily stir-fried. Stir to combine all the ingredients.
- Stir-fry until the vegetables are bright green and the stems are tender but still slightly crisp. Remove from the heat and serve immediately.
By Heather Mills