Hot and Sour Greens by Dr Andrew Weil
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 lb greens (bok choy, kale or collards)
- 2 teaspoons expeller-pressed canola oil
- 2 large garlic cloves, minced
- 1⁄4 teaspoon hot red pepper flakes
- 1⁄4 teaspoon mustard powder
- 2 tablespoons rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon light brown sugar
directions
- Wash and drain greens, remove any tough stems, and slice leaves into 1/2-inch shreds.
- Heat the canola oil in a skillet over medium heat. Add the garlic and red-pepper flakes and stir-fry for one minute.
- Add the greens along with the mustard and stir to coat with the spices.
- Combine the rice vinegar, soy sauce and sugar and add to the greens in the skillet.
- Cook covered over medium heat until vegetables are tender, about five minutes.
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RECIPE SUBMITTED BY
<p>Sara Chana (z'l) was a beloved daughter, wife and mother. She was the wife of a Rabbi and entertained many people in their home, especially on the Sabbath and Jewish Holidays. She loved to cook and to share her recipes. She was a very active member of the Kosher & Jewish Cooking Forum and was loved by many members here as well. She lost a valiant fight against cancer and we miss her very much. May her recipes continue to nourish many people, as she did during her life. <br /><br />If you have a question about one of her recipes, please post in the Kosher & Jewish Cooking Forum <a href=http://www.food.com/bb/viewforum.zsp?f=29 target=_blank>http://www.food.com/bb/viewforum.zsp?f=29</a> and we will try our best to answer them.</p>
<p>Saralaya</p>