Scale
Ingredients
- 1 large bunch bitter greens (mustard, kale, turnip, Swiss chard, and/or collards, washed and dried, chopped)
- 2 tablespoons safflower oil
- 1 tablespoon toasted sesame oil
- 2 garlic cloves (minced)
- 1 shallot (minced)
- 1 small jalapeño (seeded and finely diced)
- 2 tablespoons black or rice wine vinegar
- Soy sauce (to taste (1-2 tablespoons))
- Sea salt and fresh black pepper (to taste)
Instructions
- In a large skillet or pan, heat the oil to medium-high, sauté the garlic, shallot, and pepper for a few minutes. Cook them until just before the onion and garlic brown.
- Add the greens, in batches at a time. The pan should be full with them but not overflowing. Once the greens start cooking down, add more. (A large bunch of greens will cook down rather quickly.)
- Add a big splash of vinegar, soy sauce, and sesame oil. Stir until greens are coated in oil and vinegar. Season to taste with salt and pepper.
- You can garnish with peanuts, sesame seeds, or toasted walnuts. Transfer to a platter and serve immediately.
Notes
Once the greens have cooked down, you can embellish with whatever you want. Add acid like lemon juice or vinegar, a few spoonfuls of soy sauce, fish sauce… Throw in a handful of toasted nuts, or a small handful of dried fruit. Serve as a side dish or add rice or pasta or protein. Enjoy!