New This Month

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

Ingredients

  • 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

Directions

  1. Heat a large skillet over medium-high heat, and add 1 tablespoon olive oil. Add 1 teaspoon garlic, and cook until fragrant.

  2. 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.

  3. Combine vinegar, tamari, salt, and pepper. Pour over greens; toss, and serve.

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