Greens with Garlic and Ginger
Published: 2020-01-01Tags: от лехата до устата, Листни зеленчуци, зелении в кутии
Translation
This is a translation of a Bulgarian-language post. It conveys the content faithfully but is not the author's original English writing.
Dark-green leafy vegetables (greens) are one of the most nutritious things you can eat — they are incredibly rich in vitamins, minerals, including calcium — and I just love them!
Greens with Garlic and Ginger
(For about 4 portions)
Ingredients:
- 2-3 bunches (packets) of baby bok choy, rinsed thoroughly, trimmed and chopped
- 1 tbsp coconut oil or olive oil
- 1-2 tbsp garlic, pressed or chopped (use a larger amount if you love garlic)
- 1-2 tbsp ginger, peeled and grated or finely chopped (use a larger amount if you love ginger)
- 1 tbsp water
- 1 tbsp rice vinegar
- 1 tbsp tamari or soy sauce
- 1 tbsp dark (toasted) sesame oil
- 1 tbsp dry-pan-toasted sesame seeds for garnish (optional)
Method: Heat the coconut oil over high heat in a large pan or wok. Add the ginger and garlic and stir, sautéing them for about a minute. Add the greens, and then the water, rice vinegar and tamari (soy) sauce. Stir often, until the greens "wilt" and soften completely (about 6 minutes). Take off the heat and stir them with the sesame oil. Sprinkle the sesame seeds on top (if using) and serve immediately.
