Steamed Greens with Ginger and Water Chestnuts 

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Serves: 4 person(s)

Preparation Time: 25 mins
Cooking Time: 5 mins

This side dish is vitamin rich and full of flavor.

Suggestions:

Look for greens that are crisp, unblemished and a dark color. Leafy greens are highly perishable and should be used within a few days of purchase. Wrap them, unwashed, in damp paper towels and refrigerate in a plastic bag with a few air holes so the greens can breathe.

Rinse them carefully before cooking. Cook in non-aluminum pans.

A pound of fresh greens will result in 1½ to 2 cups of cooked greens.

Ingredients:

3 cup mixed dark leafy greens, stems removed *

1 tsp peeled and finely minced fresh ginger

1 tsp finely minced fresh garlic

1/2 cup diced canned water chestnuts, rinsed and drained

1/2 Tbsp sesame seed oil **

1 pinch salt and pepper, or to taste

Directions:

Keeping types of greens separate, steam them one at a time (each type of green will take a different length of time to steam until tender).

Sprinkle ginger and garlic over the top of greens, then evenly drizzle a small amount of oil on top.

Steam until greens are just tender, watching carefully, as they may take as little as 30 seconds. Meanwhile, heat a small amount of oil in a small stick-free pan until hot. Add water chestnuts and sauté for 30 seconds. With a slotted spoon, immediately transfer to a plate covered with 2 sheets of paper towel.

As each green becomes tender, immediately transfer to a serving plate, placing each next to each other. Scatter sautéed water chestnuts on top. Season to taste with salt and pepper. Serve immediately.

Variations:

* Dark greens, chosen from the following: bok choy (Chinese cabbage or Chinese chard), choy sum (Chinese flowering cabbage), Chinese spinach (amaranth leaves), Swiss chard leaves, stems removed, or spinach leaves, stems removed.

** If needed in cooking use a bit more sesame oil (allow for extra calories and fat).

Author:

American Institute for Cancer Research
AICR