Prep 10 mins
Cook 20 mins
By Julie O'Hara for NPR. Can use Chinese flowering cabbage, spinach or Swiss chard.
- 2 tablespoons peanut oil or 2 tablespoons canola oil
- 3 -4 medium garlic cloves, thinly sliced (about 2 tablespoons)
- 1 lb leafy greens, thick stems removed and large leaves roughly chopped
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons sugar
- coarse salt & freshly ground black pepper, to taste
- 2 small hot red chili peppers, thinly sliced and seeded if desired
- Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, for 2 minutes. Add a few handfuls of the greens, allow them to wilt slightly, then add more greens in the same manner. Toss well to coat with oil.
- Add the soy sauce, fish sauce and sugar; toss to combine.
- Raise the heat to medium-high and cook until the water released by the greens mostly evaporates, about 5 minutes. The greens are done when a little liquid still clings to the leaves and the stems are tender. Season with salt and black pepper to taste, sprinkle with chilies and serve.
A nice recipe that is very easy to bring together. I made as written, but wish I'd cut the cooking time. My garlic was fully browned within 2 minutes, so 20-30 seconds would have been plenty. I think the leaves and my thinly sliced tender stems would have been done within 3 minutes. The balance of flavours is good. Thanks for posting.