Friday, June 11, 2010

What to do with those Greens?

And I apologize for the lack of napa cabbage last time!  If any of you have buttermilk languishing in your fridge, I would suggest simple buttermilk pancakes, as you wouldn't want to waste it.  Supposedly, it's incredibly good for your digestive and immune systems, packed with vitamins, low fat, and tasty in recipes to boot.  Alas, I'm not the pancake maker in the household and wouldn't trust my judgement on a good recipe.  

Today is just a simple greens recipe, that will work with any greens, and just requires one "strange" ingredient: Oyster Sauce.

Greens with Garlic and Oyster Sauce--Madhur Jaffrey

12 oz greens
3 garlic cloves
1 tbs oyster sauce
2 tsp crushed yellow bean sauce or soy sauce (I used soy)
2 tbs any kind of stock or water (don't you just love choice?)
3 tbs. veggie oil

Seperate and trim greens.
Bring a large pan of water to a rolling boil.
Drop in greens and boil rapidly for a few minutes, just until tender (diff greens take diff times)
Drain and plunge in cold water immediately.  Drain well.

Finely chop garlic.  Set aside.   If you wanted to use the garlic scapes, they are much milder than the garlic, but so tasty so I would just chop a whole bunch of them and throw them in instead. (Otherwise, they're great diced into a salad).

Combine oyster sauce, bean or soy sauce and stock in small bowl.

Set a wok, or saute pan, to high heat.  Add oil.  Once hot, saute garlic until golden, thrown in greens, stir for a minute,.  Add stock, cook on high heat for a minute and then pour out extra liquid into serving dish.  Give the greens a final stir, then lift out and lay out over the liquid in the dish.  Serve immediately.

Enjoy!  Nothing like cooked greens...

As far as the dill and cilantro go... well, dill is so tasty chopped and sprinkled on anything.  I love it on simple buttered bread.  Or with blue cheese in salad.  And the cilantro goes into my my guacomole (avocados, onion, garlic, olive oil and cilantro.)



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