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.
| Servings | Prep Time |
| 4 | 20minutes |
| Cook Time |
| 5 to 8minutes |
|
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Ingredients
- 2bunches good bitter greens
- 1 to 2 gallon waterin a large stock pot
- 2 tbsp peanut oil
- 2 tsp roasted sesame oil
- 1/4cup green onionsAbout 4 chopped finely green tops included
- 2 to 4tbsp good soy sauce
- 1tbsp rice vinegar
- 1/4tsp kosher sea salt
- 1tbsp sesame seedslightly toasted
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.
Recipe Notes
