If you are like me, you love a plate of greens now and again. And if they are straight from the vegetable garden, there is nothing better. This is an easy dish to whip up and is fragrant with the garlic and spring onions.
The recipe can be made with just the leaves, or, if you have an abundance of stems, it is also good made with just the chopped stems. But mostly, I mix the two.
Similar dishes include Chilli Leaves with Peas, Every Meal some Simple Greens, Spinach with Garlic and Lemon, Sweetcorn and Spinach Bhurji, Spinach Stem Salad with Sweet Raisins, and Orzo Pasta with Wilted Spinach.
Chinese Style Greens with Garlic and Sesame
a good bunch of greens (Spinach, Chard, Rainbow Chard, etc)
3 Tblspn sunflower, peanut or other vegetable oil
3 garlic cloves, sliced lengthwise
1 green chilli, chopped (or to taste)
sea salt to taste
2 – 3 spring onions (scallions), cut into 1cm rounds (or use half a leek)
1 Tblspn soy sauce
1 tspn sugar
1 Tblspn Chinese rice wine
1 tspn sesame oil
Prepare the greens. Rinse them well to remove any dirt. Remove the stems from the leaves (using a V-shaped cut at the top), and chop into 2 cm lengths. You may need to halve them lengthwise if they are very thick. Keep the leaves separate from the stems.
Halve the leaves lengthwise and chop each piece into 3 or 4 pieces, depending on the size. You can make this dish with just greens, or just stems, or a mixture of both.
Heat the oil in a large wok or frying pan over a moderate heat. Add the garlic and spring onions or leeks, and stir fry for a minute or so. Don’t burn the garlic, keep the heat gentle.
Add the stems only and stir them in the oil until they are well coated. Keep cooking until they begin to soften. Now add the leaves, and cook until they wilt, stirring well, and become tender.
Sprinkle with sesame oil, soy sauce, sugar and rice wine, then stir fry for 1 minute.
Place in a serving dish and serve hot.
recipe notes and alternatives
Use a sweet, dark soy instead of the soy and sugar, if you prefer. It adds a nice depth of flavour.