Illustrative image—not a photograph of this dish. Be the first to upload a real one.
Wilted Greens
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Vegetarian cuisine | Side dishes
schedulePrep 0 min
local_fire_departmentCook 0 min
groups2 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4503080
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 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
Directions
- 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.