Recipes Ingredients Vegetables Bok Choy Recipes Wilted Asian Greens By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 14 These Asian greens serve as a leafy green bed for our Grilled Tuna with Miso Shallot Caramel. 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 ½-inch wedges 6 ounces mizuna 12 ounces tatsoi 1 tablespoon rice-wine vinegar 1 tablespoon tamari or soy sauce 1 teaspoon salt ¼ teaspoon freshly ground pepper Directions 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. Print