Wilted Greens
This recipe is incredibly quick to prepare, rich in flavor, and makes a great side dish. The butter adds flavor but can be excluded for vegan/low-fat diets.
Source and licence
"Wilted Greens" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Wilted_Greens, revision 4503080), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Wilted_Greens&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4503080
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- ½–1 tbsp unsalted butter
- 1–2 tbsp olive oil
- 1 tbsp chopped garlic or shallots
- 1 head (3–4 cups of leaves) tat soi or any other dark leafy green, base removed (tear into smaller pieces if using a large leaf plant like chard)
- Soy sauce
Method
- Rinse greens thoroughly.
- Melt butter and olive oil in a wok or sauté pan over medium-high heat.
- Add garlic and sauté until golden.
- Stir in tat soi and cook, stirring constantly, until lightly wilted.
- Remove from heat and cover, allowing the greens to steam in the pan for a minute or two.
- When ready to serve, toss with about 1 tbsp soy sauce.