Side Dishes - Phase 1 - Garlicky Garlicky Chinese Greens (or any greens)




nelie
07-31-2008, 07:59 PM
One of my favorite restaurant has garlicky Chinese greens, which I adore. I've tried to make them at home before but never quite succeeded. I figured out the issue, not enough garlic!!

1 bunch of Chinese greens (probably slightly over 1 lb, they were sold in bunches at my asian grocery store)
10 cloves of garlic
5 squirts of braggs liquid aminos or 1 tsp of light soy sauce
1 tbsp water
a spray or 2 of PAM or a little olive oil


Cut the bunch of chinese greens in half, separating out the stalk and the leafy part. Cut the leafy part in half again and also cut the stalk part in half again. Rinse the greens well.

Heat a large sautee pan on medium with a couple sprays of PAM or just some olive oil.

Mince the garlic into the pan (I used a garlic press)

Sautee the garlic for about 5 minutes.
Spray in the liquid aminos or add the soy sauce.
Add a tiny amount of water (about 1 tbsp).
Stir then add the stalky part of the greens. Cover and stir regularly for 10 minutes.
Add the leafy part of the greens. Cover and stir regularly until the greens get soft. Should be about another 10 minutes.

That is it!


Ufi
07-31-2008, 09:45 PM
This sounds yummy!

What are liquid aminos, and where would I find them?

Have you tried this with other sorts of greens?

How are the leftovers?

Ruthxxx
08-01-2008, 08:29 AM
Google answers everything. :lol:
http://www.bragg.com/products/liquidaminos.html


Fat Melanie
09-11-2008, 10:38 PM
I've got a free sample of that Braggs stuff before... it's good. I used it in stirfry.

Anyway, this recipe sounds delicious especially since I really love asian food.