Wilted Asian Greens
These Asian greens serve as a leafy green bed for our Grilled Tuna with Miso Shallot Caramel.
- Servings: 14
Source: Martha Stewart Living, April 1999
- 4 tablespoons extra-virgin olive oil
- 4 teaspoons finely chopped garlic
- 12 ounces Napa cabbage (half of a three-pound head), cut into strips
- 12 ounces baby bok choy, cut into 1/2-inch wedges
- 6 ounces mizuna
- 12 ounces tatsoi
- 1 tablespoon rice-wine vinegar
- 1 tablespoon tamari or soy sauce
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Heat a large skillet over medium-high heat, and add 1 tablespoon olive oil. Add 1 teaspoon garlic, and cook until fragrant.
Add cabbage; stir until it is just wilted, 2 to 3 minutes. Transfer to a large bowl. Repeat process with 1 tablespoon olive oil, 1 teaspoon garlic, and bok choy; cook 1 to 2 minutes. Add to cabbage mixture. Repeat process with 1 tablespoon olive oil, 1 teaspoon garlic, and mizuna; cook 1 to 2 minutes. Add to cabbage mixture. Repeat process with remaining tablespoon olive oil, teaspoon garlic, and the tatsoi; cook 1 to 2 minutes. Add to the cabbage mixture.
Combine vinegar, tamari, salt, and pepper. Pour over greens; toss, and serve.