In honor of the letter “G”, we have Asian-inspired ginger garlic greens on the table today.
Dark green leafy vegetables are one of the most nutritious foods you can eat- they are incredibly high in minerals including calcium, and I just love them.
I had some lovely local organic baby bok choy so that is what I used to make my ginger garlic greens; you can use something else if you like, such as kale or collard greens. If you like things spicy, feel free to add a pinch or two of red pepper flakes to the greens while cooking.
Ginger Garlic Greens
Makes about 4 servings
2-3 bunches baby bok choy, rinsed thoroughly, trimmed, and chopped (to equal about 6-8 cups)
1 Tb. coconut oil or olive oil
1-2 Tb. garlic, peeled and minced (use the larger amount if you love garlic)
1-2 Tb. ginger, peeled and minced (use the larger amount if you love ginger)
1 Tb. water
1 Tb. rice vinegar
1 Tb. tamari or wheat-free soy sauce
1 tsp. toasted sesame oil
toasted sesame seeds for garnish-optional
Heat coconut oil over high heat in a large skillet or wok. Add the minced ginger and garlic and stir-fry for a minute or so. Add the greens, and then the water, rice vinegar, and tamari. Cook, stirring frequently, until the greens are wilted down and completely cooked through, about 6 minutes. Remove from heat and stir in the sesame oil. Sprinkle the sesame seeds over the top, if using, and serve immediately.