Featured Pinch Tips Video
- 3 Tbsp
- grapeseed oil
- 1 Tbsp
- minced fresh garlic
- 1 1/2 tsp
- finely chopped lemongrass (or same amount from a convenient tube found in the produce section of many grocery stores)
- 5 c
- washed & dried chinese broccoli
- 1/2 c
- coconut milk
- salt & pepper to taste
- crushed red pepper to taste
1Coat the bottom of a medium-sized sauté pan with grape seed oil and place it over medium-low heat.
2Add the garlic and lemongrass and sauté until it's very aromatic and has softened a bit, about 2 minutes.
3Turn the heat to medium-high and add the Chinese broccoli. Cook, stirring from time to time, until it's completely wilted and the bottom of the pan is becoming dry, about 10 minutes.
4Pour in the coconut milk, stir, and gently cook until it has almost completely absorbed into the Chinese broccoli, about 2 minutes.
5Season with sea salt and freshly ground black pepper to taste. Sprinkle with red pepper flakes if desired.