Category Archives: ASIAN GREENS

Arugula, Garlic Chips & Parmesan Salad

Ingredients

  • 3 ounces (1 1/2 cups) arugula leaves
  • 2 ounces (1/2 cup) Parmesan cheese, thinly shaved
  • 3 1/2 ounces of Enoki Mushrooms
  • 4-5 garlic cloves
  • 3 Tbsp. virgin olive oil
  • 1.Tbsp. white wine vinegar
  • Brittany sea salt and freshly ground black pepper to taste

Directions

  1. Wash arugula leaves and Enoki mushrooms and drain well.
  2. Slice garlic cloves into thin chips, then fry them in olive oil until browned and crisp.
  3. Let cool and dry on paper towel.
  4. Put arugula into a salad bowl and scatter the garlic chips and Parmesan cheese over top.
  5. Make the dressing by mixing the oil and vinegar together in a tightly lidded screw-top jar.
  6. Season with salt and pepper to taste.
  7. Just before serving, pour dressing over the salad and toss well.
Arugula, Garlic Chips & Parmesan Salad
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Arugula, Garlic Chips & Parmesan Salad
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Tatsoi and Crunchy Sprout Salad

Tatsoi and Crunchy Sprout Salad

Ingredients

  • 1/4 cup seasoned rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon sugar (or sweetener)
  • 2 teaspoons grated peeled fresh ginger root
  • 2 cups sprouted crunchy bean mix (about 1/2 pound)
  • 1 bunch tatsoi or kale (may also add greens from your salad mix.)

Directions

  1. In a large bow whisk together vinegar, soy sauce, oil, sugar, and gingerroot until combined well.
  2. Add sprouts and toss until coated.
  3. Marinate sprouts 30 minutes.
  4. Add tatsoi and toss until combined well.

 

Tatsoi and Crunchy Sprout Salad
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Tatsoi and Crunchy Sprout Salad
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Wilted Tatsoi

Wilted Tatsoi

Ingredients

  • Tatsoi (or other cooking green)
  • Sea salt
  • Chile pepper flakes

Directions

  1. Separate, wash, and dry the tatsoi leaves.
  2. In a saute pan, heat a little olive or coconut oil or a shallot or garlic vinaigrette and cook the leaves briefly, for just a few minutes, until the leaves are wilted but the stems are still crisp.
  3. Season with sea salt, fresh ground pepper, and chile flakes (optional) and serve warm.

**May use bok-choi, spinach, or other cooking green for this recipe**

Wilted Tatsoi
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Wilted Tatsoi
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Tatsoi and Crunchy Sprout Salad

Tatsoi and Crunchy Sprout Salad

Ingredients

  • 1/4 cup seasoned rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon sugar (or sweetener)
  • 2 teaspoons grated peeled fresh ginger root
  • 2 cups sprouted crunchy bean mix (about 1/2 pound)
  • 1 bunch tatsoi or kale (may also add greens from your salad mix.)

Directions

  1. In a large bow whisk together vinegar, soy sauce, oil, sugar, and gingerroot until combined well.
  2. Add sprouts and toss until coated.
  3. Marinate sprouts 30 minutes.
  4. Add tatsoi and toss until combined well.
Tatsoi and Crunchy Sprout Salad
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Tatsoi and Crunchy Sprout Salad
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Kale Salad

Kale Salad

Ingredients:

  • 1 c cooked cannellini, navy or gigantes (lima beans)
  • 1 large onion, finely diced
  • 2 to 4 leeks, white parts only, diced
  • 1 bunch kale, leaves stripped from stems and slivered
  • 1 small savoy cabbage, quarted, cored and chopped
  • 2 plump galric cloves, minces or pounded with a pinch of salt
  • 1/2 cup chopped parsley
  • 2 T olive oil, plus extra to finish
  • Brittany sea salt and freshly ground pepper.

Directions

  1. Chop all the vegetables (rinse the leeks, kale and cabbage but don’t dry them).
  2. Warm 2 T of the oil in a heavy, wide skillet.
  3. Add the onions and leeks, and cook over medium-low heat until the onion is soft but not browned, about 12 minutes.
  4. Add the kale, cabbage, garlic, parsley and salt.
  5. Cook with the heat on low and the pan covered until the vegetables are soft and the volume greatly reduced, about 30 minutes.
  6. Add the beans, along with a cup or two of their cooking liquid. Simmer until the greens are completely tender, and season with salt and pepper.
  7. Serve with, or over, garlic-rubbed toast, drizzled with olive oil.
Kale Salad
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Kale Salad
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