Asian Braised Greens & Spicy Asian Dressing

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By Jason Koch
from Westland, MI

In this dish a variety of greens, including red chard, beet greens and Swiss chard, are left al dente for you to appreciate the herblike, appealingly bitter flavor. You may use a premixed variety, or use your favorite green alone, or in combination. For an added crunchy texture, toss in one cup of whole roasted cashews after adding the dressing.

serves 6
prep time 30 Min
method Stove Top


  •   1/4 c
    soy sauce
  •   1/8 c
    toasted sesame oil
  •   1/8 c
    canola oil
  •   1/8 c
    black sesame seeds
  •   1/8 c
    white sesame seeds
  •   1 1/2 Tbsp
    lime juice
  •   1 Tbsp
    grated fresh ginger (1-inch piece)
  •   2 large
    garlic cloves, minced(1 teaspoon)
  •   2 tsp
    brown sugar
  •   3/4 tsp
    crushed red chili flakes
  •   2 1/2 Tbsp
    chopped fresh cilantro
  •   2
    scallions, chopped
  •   8-9 c
    roughly cut red chard, stemmed, rinsed, and dried
  •   8-9 c
    roughly cut green chards, stemmed, rinsed, and dried
  •   8-9 c
    roughly chopped bok choy or napa cabbage, rinsed and dried

How To Make

  • 1
    To prepare dressing: Whisk together the soy sauce, sesame and canola oils, black and white sesame seeds, lime juice, ginger, garlic, brown sugar, red chili flakes, cilantro and scallions in a small bowl.
  • 2
    Bring 2 quarts of water to a boil in a large saucepan. Add the chard and bok choy, cooking just until wilted but still bright in color, about 30 seconds to 1 minute. Drain.
  • 3
    Just before serving, pour the dressing over the greens and toss lightly. Serve immediately. The greens may be cooked, rinse immediately in ice-cold water and refrigerate for up to 2 days before serving.
  • 4
    When ready to serve, heat the greens for 2 minutes in a microwave, or heat in a large saute pan in 1/8 cup of water or 1 tablespoon of canola oil. Add the dressing to the heated greens and serve.

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