Sunday, October 28, 2012

Sautéed Asian Greens

I was in Chinatown yesterday and I couldn’t resist the beautifully produce that lined the crowded streets.   Vegetables like pak choy, yu choy choy sum, Napa cabbage, and Chinese broccoli were among the many phyotchemical rich vegetables that have become hallmarks of all Asian markets. Prepared simply, they are a refreshing compliment to any meal.
We are having Chicken Vindaloo tonight so the greens will be a nice addition to this spicy dish.   

I sautéed pak choy and Chinese broccoli in hot olive oil with little salt and pepper, then garnished it with toasted garlic and sesame seeds.  Here is a simple recipe.
1-pound Asian Vegetables
2-tablespoon olive oil
1 large clove garlic, julienne
1-teaspoon sesame seeds
2 tablespoons water
Salt and pepper

Trim and wash greens.
Separate the bottom half of the greens from the leaves because the bottoms/stems take longer to cook.
Preheat a large sauté pan; add 1 tablespoon of olive oil to pan.
Add garlic and sauté until slightly brown.  Remove garlic and oil from the pan quickly and set aside.
While pan is still hot, add the remaining tablespoon of olive oil; sauté the bottoms/stems for about 3 minutes.  Add leaves; season with salt and pepper. Add water and cover for about one minute. Remove from pan when vegetables are crisp but not hard.   
Garnish with garlic
 and sesame seeds.

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