1-1/4
8
3
3/4
2
1/2
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ar
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#
oz
cl
in
T
t
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Greens (1)
Onion, red (2)
Garlic
Ginger root
Olive Oil
Salt
-- Garnish
Diced Onion
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Prep - (25 min)
- For Chard: Rinse well. Cut out central stems and cut them
into narrow strips about 1 inch long. Cut or tear leaves into pieces
a couple square inches in size. Keep separate from stems.
For Mustard Greens or Kale: Rinse well. Cut
out central stems and discard thick ones. Smaller stems can be kept
separate and cut to 1 inch long. Cut or tear leaves into pieces a
couple of square inches in size.
- Dice some of the ONION small and set aside for Garnish. Chop
the rest fine.
- Crush GARLIC and chop fine. Slice GINGER very thin,
cut slices into threads, and chop the threads fine. Mix.
Run - (25 min)
- In a spacious sauté pan or coverable wok, heat Oil. Stir
in Onions and fry stirring until translucent, then stir in
Garlic mix and fry stirring until aromatic.
- Stir in Stems (if set aside) and Salt. stirring often
until almost tender (5 minutes for Chard). Add a couple tablespoons of
Water if needed.
- Stir in Salt and Leaves, a big handful at a time (unless
using a wok), and stir up the Onions and Stems over the Greens. When
they are coated with oil and partially wilted, cover tightly and cook
until tender, stirring a couple of times. Add a touch of water if needed
- it should end up with no free liquid.
- Serve hot, garnished with Diced Onion or as desired.
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