1/1 Photo of Thai Sauteed Greens With Chili and Garlic
By Julie O'Hara for NPR. Can use Chinese flowering cabbage, spinach or Swiss chard.
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Units: US | Metric
- 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
- 1Heat 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.
- 2Add the soy sauce, fish sauce and sugar; toss to combine.
- 3Raise 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.
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Nutritional Facts for Thai Sauteed Greens With Chili and Garlic
Serving Size: 1 (36 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 82.1
- Calories from Fat 61
- Total Fat 6.8 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 488.6 mg
- Total Carbohydrate 4.7 g
- Dietary Fiber 0.3 g
- Sugars 3.2 g
- Protein 1.1 g
The following items or measurements are not included: