Simple, Healthy, Delicious: Local Greens!
Greens are easy vegetables to cook and understanding characteristics is important for choosing which are best for sautés, salads or soups. The Asian greens, Yu Choy, Gai Choy, Gai Lan and Thai broccoli, are all very tender and cook up in just minutes.
Sauteed Greens with Cannellini Beans
Beans & greens is a classic combination. I love cannellini beans with kale or broccoli rabe. Add turkey sausage for meat lovers!
- 1 bunch greens, such as kale (leaves only) or broccoli rabe
- 1/2 red onion, thinly sliced
- Pinch red chili flakes
- 1 tsp olive oil
- 1 can Cannellini beans
- Salt & pepper
Directions: Steam or boil kale until tender. Drain well so most of the moisture is removed. Sauté red chili flakes and onion in oil until soft. Add kale and beans. Simmer until beans are heated through. Season and serve.
Greens are very healthy and make an essential part of our diet. Hence, veggies are usually served as sides in most Asian meals.
Try this wonderful recipe using Yu Choy or Thai Broccoli – if using Thai Broccoli, you’ll want to separate leaves from stems and add stems first as they take longer to cook!
- 1 bunch greens, such as Yu Choy or Thai Broccoli
- 1 TBL Sigona’s Fresh Press extra virgin olive oil
- 2 cloves of garlic, minced
- Salt to taste
Directions: trim ½” from each stalk. Cut the stems into 3” pieces. Heat a skillet over high heat until hot. Add the oil and swirl to coat the wok. Add the garlic and stir-fry for a few seconds. Add the greens (see note above about stems and leaves!) and stir. After about 30 seconds, it’ll start to wilt down. Stir, bringing up the greens from the bottom to the top.
Cook for 1 ½ minutes or until stems are tender. Add salt to taste. Serve immediately.
Gai Lan and Beef
Greens are very healthy and make an essential part of our diet. Hence, veggies are usually served as sides in most Asian meals. Try this yummy recipe!
- 1-2 lb Marin Sun Farms sirloin steak, sliced thinly into 1” long pieces.
- 1 bunch Gai Lan
- 6 tsp fish sauce
- 6 tsp sesame oil
- 6 tsp soy sauce
- 4-6 fresh garlic cloves, chopped finely
Directions: Combine sauces and oil and marinate beef in them for about 30 minutes. Sauces should cover all meat, if not add more. Meanwhile wash gai lan well and cut into 3-4” pieces. Heat a frying pan over medium-high heat.
When pan is hot, sauté garlic in about 1 tsp of oil until just lightly browned. When garlic is browned dump in the beef with marinade and sauté until done. Serve over Gai Lan.