Sauteed Mustard Greens for Chicken Adobo
This recipe is courtesy of Romy Dorotan of Cendrillon.
- Servings: 6
- 2 tablespoons canola oil
- 2 garlic cloves, crushed and peeled
- 2 bunches mustard greens, rinsed, trimmed, and cut crosswise into 1-inch pieces
- Coarse salt and freshly ground pepper
- 1 teaspoon fish sauce
Heat a wok over medium-high heat until very hot; add canola oil, and swirl to coat. Add garlic, and cook, stirring, until just golden. Add mustard greens; stir-fry until tender. Season with salt and pepper. Drizzle with fish sauce; toss to combine. Serve immediately.