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    You are in: Home / Recipes / Flash-Cooked Greens with Garlic Recipe
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    Flash-Cooked Greens with Garlic

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    15 mins

    2 mins

    Hey Jude's Note:

    This is a simple, delicious, healthy recipe that I adapted from one of my favorite cookbooks; A Spoonful of Ginger by Nina Simonds.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Tear the stems from the spinach.
    2. 2
      If using other greens, cut away the tough ends.
    3. 3
      Toss the greens in a colander and rinse thoroughly under cold running water.
    4. 4
      Drain and place in a bowl near the stove.
    5. 5
      Heat a wok or a skillet, add the oil, and heat until near smoking.
    6. 6
      Add the greens and garlic and toss lightly with a spatula for about 20 seconds, then add the rice wine and salt and toss lightly over high heat about 1 minute or less, until the greens are slightly wilted but still bright green.
    7. 7
      Scoop out the greens and garlic, leaving most of the liquid, and arrange on a serving platter.
    8. 8
      Serve hot, at room temperature, or cold.

    Ratings & Reviews:

    • on March 04, 2012

      45

      I loved the rice vinegar and the garlic. I struggled w/ the instructions regarding how hot the pan should be. I will make again.

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    • on September 21, 2005

      55

      A wonderfully healthy and simple way to cook greens for a side dish that really would complement any meal. I cooked them in a wok and used bok choy and baby spinach leaves, and since I didn’t have any rice wine or saki I used dry white wine (not quite Asian, but it was the best I could do). I also used less salt, probably about a ¼ teaspoon, and I added a handful of toasted pine nuts right at the end, after the greens had been transferred to a serving plate. Then for a real cross-cultural mix (explicable only by the fact that the Zaar Tour is currently visiting Asia and Scandinavia, simultaneously), I served these fabulous and flavoursome greens with steamed rice and with Amis’ decadently delicious and very creamy Finnish Baked Mushrooms Finnish Baked Mushrooms. Well, it might sound like an odd mix, but it worked! And it was certainly better that I hadn’t used saki or rice wine. Hey Jude, I’ll be making this recipe again. Everyone loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 11, 2005

      45

      I liked how fresh the greens tasted, but I think I would have preferred soy sauce to plain salt. I used an Asian green I bought at the farmers' market - I think the lady called it something like "yau choy."

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Flash-Cooked Greens with Garlic

    Serving Size: 1 (158 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 63.7
     
    Calories from Fat 15
    24%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 404.0 mg
    16%
    Total Carbohydrate 7.5 g
    2%
    Dietary Fiber 3.2 g
    13%
    Sugars 0.6 g
    2%
    Protein 4.4 g
    8%

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