This side dish is vitamin rich and full of flavor.
Preparation Time: 25 mins
Cooking Time: 5 mins
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.
* 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).
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.