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Asian Braised Greens




Source of Recipe


Whole Foods Market Cookbook






List of Ingredients



• 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
  
• 2 large cloves garlic, 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 to 9 cups roughly chopped trd chard, heavy stems removed (about 1/2 pound), rinsed and dried
  
• 8 to 9 cups roughly chopped green chard, heavy stems removed (about 1/2 pound), rinsed and dried
  
• 8 to 9 cups roughly chopped bok choy or Napa cabbage (about 1/2 pound), rinsed and dried
  






Instructions



1. 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 card and bok choy, cooking until just 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, rinsed immediately in ice-cold water and refrigerated for up to 2 days before serving. 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 dressing to heated greens and serve.
   
   
4. per 1 1/2 cup serving: 100 cal, 3 g pro, 4g carb, 8g fat, 0mg chol, 690mg sod.