Wilted Asian Greens Recipes

WILTED GREEN SALAD

Steps:

• In a large salad bowl, toss the lettuce, spinach and onions; set aside. In a small saucepan, bring the vinegar, water, oil and sugar substitute to a boil. Pour over lettuce and toss; sprinkle with bacon.

ASIAN GREENS

Steps:

• Whisk the oil and oyster sauce with 1 tbsp water in a saucepan. Cook for 2-3 mins until glossy, then set aside.
• Bring a large pan of salted water to the boil. Add the greens, turn down the heat and cook for 2 mins, or until just wilted, then drain.
• To serve: cut any large bulbs in half and put on a plate. Drizzle the sauce over and serve immediately.

WILTED ASIAN GREENS

Steps:

• Heat a large skillet over medium-high heat, and add 1 tablespoon olive oil. Add 1 teaspoon garlic, and cook until fragrant.
• Add cabbage; stir until it is just wilted, 2 to 3 minutes. Transfer to a large bowl. Repeat process with 1 tablespoon olive oil, 1 teaspoon garlic, and bok choy; cook 1 to 2 minutes. Add to cabbage mixture. Repeat process with 1 tablespoon olive oil, 1 teaspoon garlic, and mizuna; cook 1 to 2 minutes. Add to cabbage mixture. Repeat process with remaining tablespoon olive oil, teaspoon garlic, and the tatsoi; cook 1 to 2 minutes. Add to the cabbage mixture.
• Combine vinegar, tamari, salt, and pepper. Pour over greens; toss, and serve.

WILTED GREENS

Steps:

• Fill a large bowl with cold water. Trim and discard the greens tough stems, tear the leaves into pieces and wash them in the water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Set aside.
• In a large Dutch oven or soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the scallions and cook for 2 minutes. Add the garlic and cook 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more. Add 1/2 cup water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste. Serve immediately.

WILTED ASIAN GREENS

Steps:

• Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.

WILTED MIXED GREENS

Steps:

• Cook greens in a 6- to 8-quart pot of , uncovered, until wilted and tender, about 3 minutes. Drain greens in a colander, then immediately plunge into a large bowl of very cold water to stop cooking. Once cooled, drain in colander, tossing occasionally, 1 hour.
• Just before serving, whisk together vinegar, salt, and oil in a bowl until combined well. Add greens and toss to coat.

ASIAN PORK WITH WILTED ASIAN GREENS

Steps:

• Combine sugar, 60ml (1/4 cup) of the tamari, star anise, ginger, vinegar and oil in a glass bowl. Add the pork and turn to coat. Cover and place in fridge for 3 hours to develop the flavours.
• Preheat oven to 220°C Remove pork from marinade and place in a roasting pan. Reserve marinade. Bake in oven for 20 minutes or until pork is brown and cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
• Meanwhile, combine reserved marinade and water in the roasting pan and bring to the boil over high heat. Cook, stirring, for 5 minutes or until sauce thickens. Add the remaining tamari and stir until well combined. Remove from heat.
• Heat a wok over medium heat. Add the sesame seeds and cook, stirring, for 1 minute or until toasted. Transfer to a plate. Add the gai choy, choy sum, cabbage and green shallot to the wok and stir-fry for 2 minutes or until just wilted.
• Divide the Asian greens among serving plates and sprinkle with sesame seeds. Top with pork and serve drizzled with sauce.

WILTED SPRING GREENS IN NUT OIL

Steps:

• Pour 2 tbsp water into a sauté pan on a medium heat and stir in the butter and walnut oil. Bring the mixture to the boil, add the spring greens, stir gently, then turn the heat off and put a lid on the pan.
• Just before the fish comes out of the oven, turn the greens back on to finish wilting them, then scoop into a serving dish and scatter with the chopped walnuts.

WILTED ASIAN GREENS

Steps:

• Combine soy sauce, miso paste, pepper, salt, cayene and cloves in a small bowl and set aside,
• over medium heat heat large skillet and add shortening or oil.
• add garlic and let cook for 30 seconds.
• turn up heat to medium high and add cubed tofu and the miso paste and toss to coat tofu.
• Add ginger and the chopped onion and cook until tofu is beginning to crisp about 4-5 minutes.
• add toasted sesame oil and add the spinach and cover. Cook until greens start to wilt about 1-2 minutes. Remove and serve immediately. with soy sauce and spicy chili sauce is desired.