I have never had sweet potato greens in America before. It's very common in Taiwan, where people can order it off the menu in practically any restaurant, but I was very excited when I saw it in my weekly CSA box of vegetables. Unfortunately, the greens were a bit on the mature side, some were very stringy, while others were tender like spinach. While this dish is nothing to write home about, I want to make a post on how to do a traditional Chinese greens saute.
The key to making this taste good is high heat. So crank up your stove.
Ingredients
2-3 cloves of garlic
1-2 teaspoon cooking oil
1/2 t salt
large bunch of greens (large mixing bowl's worth)
Procedure
1. Heat up a wok, or saute pan. When hot, add the oil.
2. Once the oil is nice and hot, add the garlic, and salt. Cook the garlic until nice and fragrant.
3. Add the stems of the greens first and cover for about a minute.
4. Open up the lid, give the stems a quick stir and then add the rest of the greens. Close the lid and cook for another minute or so.
5. Open the lid, turn the greens so that the wilted leaves are on top of the uncooked leaves and cover again to cook for another minute or so.
6. Uncover the lid, stir the greens to make sure that all of the leaves are wilted. You should have a bit of liquid at the bottom of the pan.
7. Serve.
The key to making this taste good is high heat. So crank up your stove.
Ingredients
2-3 cloves of garlic
1-2 teaspoon cooking oil
1/2 t salt
large bunch of greens (large mixing bowl's worth)
Procedure
1. Heat up a wok, or saute pan. When hot, add the oil.
2. Once the oil is nice and hot, add the garlic, and salt. Cook the garlic until nice and fragrant.
3. Add the stems of the greens first and cover for about a minute.
4. Open up the lid, give the stems a quick stir and then add the rest of the greens. Close the lid and cook for another minute or so.
5. Open the lid, turn the greens so that the wilted leaves are on top of the uncooked leaves and cover again to cook for another minute or so.
6. Uncover the lid, stir the greens to make sure that all of the leaves are wilted. You should have a bit of liquid at the bottom of the pan.
7. Serve.