Flash-Cooked Greens with Garlic
"This is a simple, delicious, healthy recipe that I adapted from one of my favorite cookbooks; A Spoonful of Ginger by Nina Simonds."
- Ready In:
- 17mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 1⁄4 lbs fresh spinach or 1 1/4 lbs other greens
- 1 teaspoon canola oil or 1 teaspoon corn oil
- 8 -10 cloves garlic, cut into paper thin slices
- 2 1⁄2 tablespoons rice wine or 2 1/2 tablespoons sake
- 1⁄2 - 3⁄4 teaspoon salt
directions
- Tear the stems from the spinach.
- If using other greens, cut away the tough ends.
- Toss the greens in a colander and rinse thoroughly under cold running water.
- Drain and place in a bowl near the stove.
- Heat a wok or a skillet, add the oil, and heat until near smoking.
- Add the greens and garlic and toss lightly with a spatula for about 20 seconds, then add the rice wine and salt and toss lightly over high heat about 1 minute or less, until the greens are slightly wilted but still bright green.
- Scoop out the greens and garlic, leaving most of the liquid, and arrange on a serving platter.
- Serve hot, at room temperature, or cold.
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Reviews
-
I loved the rice vinegar and the garlic. I struggled w/ the instructions regarding how hot the pan should be. I will make again. -
A wonderfully healthy and simple way to cook greens for a side dish that really would complement any meal. I cooked them in a wok and used bok choy and baby spinach leaves, and since I didn’t have any rice wine or saki I used dry white wine (not quite Asian, but it was the best I could do). I also used less salt, probably about a ¼ teaspoon, and I added a handful of toasted pine nuts right at the end, after the greens had been transferred to a serving plate. Then for a real cross-cultural mix (explicable only by the fact that the Zaar Tour is currently visiting Asia and Scandinavia, simultaneously), I served these fabulous and flavoursome greens with steamed rice and with Amis’ decadently delicious and very creamy Finnish Baked Mushrooms Recipe #137152. Well, it might sound like an odd mix, but it worked! And it was certainly better that I hadn’t used saki or rice wine. Hey Jude, I’ll be making this recipe again. Everyone loved it! -
I liked how fresh the greens tasted, but I think I would have preferred soy sauce to plain salt. I used an Asian green I bought at the farmers' market - I think the lady called it something like "yau choy." -
This is delicious! I sliced baby bok choy diagonally, and followed the recipe in other respects. There was enough crunch left to provide texture, and the garlic added a lot of flavor. A wonderful side dish for a Chinese meal. Thank you very much for sharing this recipe.
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin
