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These Asian greens serve as a leafy green bed for our Grilled Tuna with Miso Shallot Caramel.

Martha Stewart Living, April 1999

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Servings:
14
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Ingredients

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Directions

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

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  • 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.

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