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Gallery Wilted Asian Greens Recipe Summary Servings: 14
Ingredients Ingredient Checklist 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
Gallery Wilted Asian Greens
Recipe Summary Servings: 14
Gallery
Wilted Asian Greens
Wilted Asian Greens
Wilted Asian Greens
Recipe Summary Servings: 14
Recipe Summary
Servings: 14
Servings: 14
14
Ingredients
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
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.
Reviews
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All Reviews for Wilted Asian Greens
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Wilted Asian Greens
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
