asian braised greens & spicy asian dressing

Name: Asian Braised Greens & Spicy Asian Dressing
Prep time: 30 min
Yield: 6
Cuisine: Asian
Ingredients: ## SPICY ASIAN DRESSING; 1/4 cup(s) soy sauce; 1/8 cup(s) toasted sesame oil; 1/8 cup(s) canola oil; 1/8 cup(s) black sesame seeds; 1/8 cup(s) white sesame seeds; 1 1/2 tablespoon(s) lime juice; 1 tablespoon(s) grated fresh ginger (1-inch piece); 2 large garlic cloves, minced(1 teaspoon); 2 teaspoon(s) brown sugar; 3/4 teaspoon(s) crushed red chili flakes; 2 1/2 tablespoon(s) chopped fresh cilantro; 2 - scallions, chopped; ## GREENS; 8-9 cup(s) roughly cut red chard, stemmed, rinsed, and dried; 8-9 cup(s) roughly cut green chards, stemmed, rinsed, and dried; 8-9 cup(s) roughly chopped bok choy or napa cabbage, rinsed and dried

6 Pinches 1 Photo

Jason Koch

Westland, MI

Updated on Feb 22, 2017

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.

Rate

prep time 30 Min

cook time

method Stove Top

yield 6 serving(s)

Ingredients

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

How To Make asian braised greens & spicy asian dressing

Step 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.

Step 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.
Step 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.
Step 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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