This side dish is vitamin rich and full of flavor.
Author: American Institute for Cancer Research
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.
Serves: 4 person(s)
Preparation Time: 25 mins
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
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.
** If needed in cooking use a bit more sesame oil (allow for extra calories and fat).
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