Last Spring we enjoyed visiting my brother and sister-in-law home in the country. While the kids played with their cousin, we enjoyed taking in their beautiful gardens. The mustard greens were already growing abundantly and we gladly took a huge bunch home with us. Since the greens were fairly young we could easily use them in a raw salad. However, this is a simple dish I made where you can also more tangy mustard or collard greens because the sweet stir fry sauce balances out the stronger flavors.
ASIAN SAUTEED GREENS
8 cups of chopped mustard, collard, kale and/or Swiss chard greens
2 tbs olive oil
1/2 tbs diced garlic
1/4 cup sweet Soy Yaki or other homemade stir fry sauce, Try my SIMPLE STIR FRY SAUCE below.
2 tbs toasted white or black sesame seeds
Make sure the greens are nice a clean and as dry as possible.
Heat up the olive oil in a saute pan or wok to medium high heat.
Add in garlic and greens and toss for just a few minutes before adding in the stir fry sauce.
Turn off the heat and sprinkle on the toasted sesame seed before serving.
I like to serve this over rice and drizzle on a little more stir fry sauce or hot sauce to taste.
Serves 4-6
SIMPLE STIR FRY SAUCE
2 tbs soy sauce
1 tbs rice wine
1 tbs sugar
1 tbs of corn starch
Stir together well in a small bowl, add to stir fry and cook for a couple minutes to let the sauce thicken.
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