Clean and Spicy Asian Greens
on Jan 13, 2018, Updated Dec 18, 2023
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These Asian greens are clean and fresh, with a touch of heat if you like. The perfect antidote to a stretch of overindulgence!
This is a great, simple way to cook up any type of greens, from a packaged mix to a single type, like collard greens, mustard greens, kale, or spinach. Adjust the cooking time as needed, depending on how soft or toothsome you like your greens and how hardy or delicate the greens are to begin with. I used a greens mixture labeled “power greens,” which was a blend of tat soi, arugula, spinach, and chard.
These would be great along with Hoisin Glazed Salmon, Grilled Soy Ginger Pork Chops, or Chicken and Cabbage Stir-Fry with Miso Sauce.
Table of Contents
There are moments in life that call for a chicken pot pie or a big cheesy meaty lasagna. But the trouble starts when there are a whole lot of those moments in a row. When putting on and removing one’s jeans becomes actual physical exertion, you know it’s time to take a few days and explore a cleaner, simpler world. These greens are a perfect antidote to a bit of overindulgence.
Asian Greens: A simple clean side dish that goes with everything! Make it with whatever greens you have on hand.
Ingredients
These greens are very easy to pull together if you have a little collection of Asian ingredients in your pantry and a knob of ginger in the refrigerator. And if you like Asian food, then you should definitely make sure to have fish sauce and sesame oil around.
- Shallot – You can sub in 1/4 of an onion instead.
- Ginger – Fresh ginger, peeled and minced, adds warmth.
- Greens or baby greens – Wash them and shake off most of the water, but leave them a bit damp, which will help them cook down.
- Fish sauce – This gives the recipe a bit of a Southeast Asian bent.
- Sesame chili oil – You can find plain toasted sesame oil and also chili or spicy sesame oil. If you are a sesame oil person, get both, but make sure to keep them in the fridge after opening, as that will keep them from turning rancid quickly.
- Vinegar – Red wine, white, or cider vinegar are all fine options.
How to Make Asian Greens
- Sauté the aromatics. Heat the oil in a large stockpot over medium heat. Sauté the shallots and then ginger until tender.
- Cook the greens. Start with half of the greens, adding more as they cook down. When they are all in, add 1/2 cup of water and cook until they are truly wilted and tender, about 10 minutes.
- Season the greens. Add the remaining ingredients.
- Serve. Serve hot over rice if desired.
Recipe Variation
Add some Crispy Tofu to this dish if you want to make it into a more substantial main dish.
More Asian Vegetable Side Dish Recipes
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Asian Greens
Ingredients
- 1 tablespoon vegetable or canola oil
- ⅓ cup minced shallot
- 3 tablespoons peeled and finely minced ginger
- 10 to 12 cups washed and sliced greens (or baby greens – I used a mixture called Power Greens; rinsed and damp)
- Kosher salt to taste
- 1 tablespoon fish sauce (or to taste)
- 1 teaspoon Asian toasted sesame chili oil (hot or plain)
- 1 to 2 tablespoons red wine vinegar (white or cider vinegar are fine, too)
- Hot rice (or any other grain of your choice; to serve and optional)
Instructions
- Heat the oil in a large stockpot over medium heat. Add the shallots and sauté for about 5 minutes until tender. Add the ginger and sauté for another two minutes, until fragrant.
- Add up to half of the damp greens, whatever will fit in the pot. Use tongs to periodically stir and shift the greens around until they wilt. Add more greens as you can fit them into the pot, toss and stirring every minute or so. When they are all in, add 1/2 cup of water, partially cover the pot, and toss every once in a while until they are truly wilted and tender, about 10 minutes; add more water as needed to keep a bit of liquid going in the pot. When tender, add the salt, fish sauce, sesame oil, and vinegar and toss to combine.
- Serve hot, over rice, if desired.
Notes
- You can use any greens, from a packaged mix to a single type, like collard greens, swiss chard, mustard greens, kale, or spinach.
- Add some tofu to turn this into a one-dish meal.
SOOOO GOOD!!! I’ve made this twice (the second time I doubled the recipe!), but didn’t have shallots. I substituted green onions the first time, then diced yellow onions the second. Still fantastic! The only thing different was that I made it in the wok. I didn’t want the greens soggy, so I cooked them uncovered just until wilted. I also used chicken broth instead of water.
My only confusion was not being able to find “chili sesame oil”. Yes, there’s Chinese chili oil (usually bright red), but that’s almost always soybean oil. I’ve never seen it made with sesame oil. So, the first time I made it, I used half sesame oil and half chili oil. The second time I used half sesame oil and have chili paste (sambal oelek). I liked it both ways.
Thanks for a terrific recipe that I will make again and again!
chili sesame oil is available but your substitutions make perfect sense. if you want to buy online you can find it! https://amzn.to/33m92zs