It’s January, it’s the new year and if you resolved to eat more leafy greens, this recipe is for you (and for those of us who need to get out of a “green rut.”)
Don’t get wrong, I do like hearty greens but pretty early into winter, I get a bit tired of my same old preparation of them, either sautéed with olive oil and garlic or simply marinated in a spice-infused oil (like this Raw Kale Salad with Pistachios.)
And don’t get me started on salad ruts (I eat the same one for a week and then can’t even look at a head of lettuce for the rest of the month. True dietitian confession.)Eat more leafy greens this winter: Asian Winter Greens recipe via @tspbasil Click To Tweet
I came up with these Asian Style Winter Greens to switch up my routine after getting ahold of some spicy mustard greens and a bunch of collards. It’s a simple preparation but bursting with Asian flavors – soy sauce, oyster sauce, garlic, fresh ginger, rice vinegar and sesame seeds. Cooking Light also is featuring mustard greens this month on their Simmer & Boil blog (perhaps the new green of 2013, replacing the trendy kale?)
In addition to mustard greens and collards, you can use any type of greens (hearty or delicate) for this recipe like kale, spinach, Swiss chard, bok choy, arugula…even Romaine lettuce!)Print
Asian Style Winter Greens
- Yield: 4 servings 1x
- 1 tablespoon canola oil
- 2 garlic cloves, minced
- 1/2-inch piece ginger, peeled and minced
- 1 big bunch of greens, such as collards, kale, Swiss chard, bok choy, spinach or arugula, washed with water still clinging and chopped
- 1 tablespoon oyster sauce
- 2 teaspoons low sodium soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon sugar
- 2 tablespoons sesame seeds (optional)
- In a large skillet, heat oil over medium high heat. Add garlic and ginger; sauté for 30 seconds stiring constantly so they don’t burn.
- Add greens and sauté until wilted, 5 – 10 minutes (delicate greens will cook in a shorter amount of time vs. heartier greens.)
- While greens cook, whisk together oyster sauce, soy sauce, vinegar and sugar in small bowl.
- Add sauce to greens and cook another 2 minutes. Remove from heat.
- Sprinkle with sesame seeds and serve.
With my last batch, I paired my greens with brown rice and spicy shrimp – which got me out of my winter rut…at least for a little while.
Did you resolve to eat more leafy greens this year? What are you favorite greens at the moment? How do you like to cook them?