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Amazing Asian Greens
You can actually use ANY greens for this recipe. But dandelion, tatsoi, mizuna or mustard actually make this recipe shine. You can also add a touch of raw honey for a seeter twist.
Instructions
Remove toughest ends from stems of greens, and wash leaves thoroughly.
Bring 4 quarts water to a boil in an 8-quart Dutch oven or stockpot.
Add greens, and cook 3 to 5 minutes to just blanch; drain well.
Place greens on paper towels, and squeeze until barely moist; set aside.
Coat a sauté pan with peanut oil, and place over medium heat until well hot.
Add green onions, and sauté 3 minutes or until tender.
Add greens, soy sauce, vinegar, oil, and salt; sauté until thoroughly heated.
Spoon into a serving bowl, and sprinkle with sesame seeds.
