How To Make Flash-Cooked Greens with Garlic
Gather up your favorite leaves and turn them into a healthy yet delicious dish with this flash-cooked greens recipe that cooks in no time!
Serves:
Ingredients
- 1lbfresh greens,(Chinese cabbage, Savoy cabbage, kale, Swiss chard, snow pea shoots, watercress, etc.)
- 1tspextra-virgin olive oil
- 1tspgarlic,minced
- 2tbsprice wine or sake
- tspsalt
Instructions
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If using cabbage, kale, or Swiss chard, trim and coarsely shred. Cut away tough ends from snow pea shoots, watercress, or other greens.
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In a colander, rinse vegetables thoroughly under cold running water. Drain or spin-dry and place in a bowl near the stove. Heat a large nonstick skillet or a wok over high heat.
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Add oil; heat until near smoking. Add greens and garlic, and toss with a spatula for about 20 seconds. Add rice wine and salt; toss lightly over medium-high heat for 1 minute or less, until greens are slightly wilted but still bright green.
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Scoop out greens and arrange on a plate. Adjust seasoning to taste. Serve hot, cold, or at room temperature.
Nutrition
- Calories: 84.56kcal
- Fat: 2.71g
- Saturated Fat: 0.38g
- Monounsaturated Fat: 1.73g
- Polyunsaturated Fat: 0.40g
- Carbohydrates: 9.67g
- Fiber: 3.66g
- Sugar: 2.51g
- Protein: 4.24g
- Sodium: 569.73mg
- Calcium: 119.00mg
- Potassium: 868.85mg
- Iron: 4.13mg
- Vitamin A: 694.00µg
- Vitamin C: 68.48mg
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