Asian Style Cooking Greens, Pan-Fried

I’ve served up greens before in this blog, but it’s time to make them more specifically Asian-themed.

I keep any good-looking root vegetable green I find at farmer’s markets (although I don’t care for radish greens — a little too physically “prickly” for my taste).  They’re best eaten a day or two from procurement.

recipe, greens, Asian, ginger, garlic, skillet

Beet Greens:  here, a piddling amount from 2 of my 4 beets.

You can do this recipe using any sort of cooking green, too — kale, Swiss chard, spinach, baby collards — including more specifically Asian greens — Napa cabbage, bok choy, mitsui greens, and so forth.

This makes a great side!   Maybe accompanying a nice black bean soup, or perhaps some Asian-themed seafood.  (Since I made this for breakfast the other day, my “main” was some Chinese steamed dumplings — given to me by a co-worker — and a fried egg.)

recipe, ginger, greens, beet greens, garlic, Asian

Scallion posing with greens

I used beet greens in this dish — there weren’t very many — 4 beets! — and the greens were small, but I’ll scale up in my description/ingredient list to how I’d have treated these were root greens from a full, regular bunch.

recipe, greens, Asian, skillet

Scallions sizzling with ginger and garlic. Yummm.

Prep Time:  10 minutes
Cook Time:  Range of 8 – 15 minutes, depending on your green(s)
Rest Time:  Not applicable
Serves 2 as a side.  

Asian-Style Cooking Greens, Pan-Fried (Featuring Beet Greens)

  • 1 bunch cooking greens (tops from beets, turnips, kohlrabi, rutabaga, etc.; or cooking greens such as kale, Swiss chard, cabbage, bok choy, spinach, etc.)
  • 1 medium leek (or 2 small shallots, or about 1/4 medium onion), peeled, trimmed and thinly sliced.  Diced in the case of the onion; the roots and the dark green leaf tips removed in case of the leek.  (Do make sure your leek is clean — dirt often accumulates between layers.)
  • 1/2 inch of peeled, fresh ginger, thinly sliced
  • 2 cloves garlic, peeled and smashed
  • 4-5 teaspoons oil or fat for cooking:  I used 1 part butter and 1 part olive oil.
  • Ground white pepper to taste
  • 4 tablespoons of a mild tamari — I use San-J’s brand of gluten-free, low sodium.  (Even so, this is usually plenty of salt…)
  • 1/2 teaspoon toasted sesame oil (hot or mild, or mix appropriately)
  • 1/2 heaping teaspoon vinegar, preferably rice vinegar
  • For the garnish:  White sesame seeds (optionally toasted) and fresh cilantro, roughly chopped.

Prep your greens by washing to remove grit and so forth.  Drain.  Roughly shred.  If the stems are edible, don’t discard, but use them in this dish.

In a skillet, get your cooking oil/fat up to medium high heat.  When a drop of water sizzles, add the leek and ginger slices.  Stir and mix for 3-5 minutes, or until your choice of allium becomes translucent.  Add the garlic, and stir another minute.  Add the greens, and the ground pepper.

With your spatula, mix around every 30 seconds or so or until the greens turn soft — this will take a differing amount of time depending upon what vegetable you are cooking.  (Ie, spinach will soften nearly immediately.)

Meanwhile, in a very small bowl or ramekin, mix the tamari, sesame oil and vinegar together.

When the greens are done, but still have a little “body” to them, remove from heat, and pour the mixed tamari, sesame oil and vinegar over the veggies.  Stir briefly with the spatula, then plate.

Sprinkle the sesame seeds and cilantro over the dish (as desired), and serve:

recipe, greens, beet greens, Asian, garlic, ginger

See the link parties at:  Fiesta Friday, Real Food Friday,


About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
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11 Responses to Asian Style Cooking Greens, Pan-Fried

  1. Lina says:

    Sounds very healthy…a useful post☺

  2. Ginger says:

    Oooh, this looks so yummy! I cannot wait to use your ideas! And you’re absolutely right about the salt content: you wonder how much salt the ‘real’ things have …
    Thanks for bringing it along to FF!
    Ginger x

  3. You’ve really flavored your greens beautifully – I especially favor an Asian twist. Thanks for joining us at the BIG 100 and Happy Holidays…

  4. Delicious greens, beautifully flavored. Thank you so much for bringing to FF!!

  5. Marla says:

    Sounds like a healthy delicious meal. Love all the fresh spices and herbs you added. Thanks for sharing on Real Food Fridays.

  6. Pingback: Who has taken what and what is remaining!!!!! | Lin's Recipes

  7. I love greens when they’re cooked so freshly and flavored well and these sound fantastic! Happy New Year and Happy Fiesta Friday!! I’m pinning this to the FF Board just in case no one has yet!

  8. petra08 says:

    I love Asian inspired foods and these greens sounds so light and healthy after the holidays, just perfect! 🙂

  9. Pingback: Rare Recipe Challenge | Lin's Recipes

  10. Pingback: Rare Recipe Challenge #1 – Lin's Recipes

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