Flash Cooked Greens With Garlic Recipes

SAUTEED GREENS WITH GARLIC

Steps:

• Rinse greens well, transferring from one sink of cold water to another, until water is clear and all sediment is removed from leaves.
• Tear or cut leaves away from tough stems and discard. Discard old or yellowed leaf sections. The stems and old leaves can cause the greens to be bitter. Coarsely chop leaves.
• Heat a large skillet over high heat. Cook garlic, jalapeno, and pepper flakes in oil briefly, then add greens, a few handfuls at a time. Cook down each batch until leaves are just beginning to wilt (soften) before adding another handful. Add all greens to skillet in this manner.
• Stir in vinegar and salt. Cover and cook until just tender, 2 to 10 minutes, depending on the type of greens and your preference.
• Serve as a side dish (or a meal) with cornbread.

FLASH-COOKED GREENS WITH GARLIC

Steps:

• Cut away tough ends from snow pea shoots, watercress or other greens. In a colander, rinse vegetables thoroughly under cold running water. Drain or spin-dry and place in a bowl near the stove.
• Heat a large nonstick skillet or a wok over high heat. Add oil; heat until near smoking. Add greens and garlic, and toss with a spatula for about 20 seconds. Add rice wine and salt; toss lightly over medium-high heat for 1 minute or less, until greens are slightly wilted but still bright green.
• Scoop out greens and arrange on a plate. Adjust seasoning to taste. Serve hot, cold or at room temperature.

FLASH-COOKED GREENS WITH GARLIC

Steps:

• 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.