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.



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  1. 1

    uberVU - social comments — October 19, 2009 @ 11:36 pm

    Social comments and analytics for this post…

    This post was mentioned on Twitter by drwinnie: ginger garlic greens…

  2. 2

    Indonesian Fried Rice | Healthy Green Kitchen — March 15, 2010 @ 10:48 am

    […] cabbage, sliced peppers, sliced carrots, chopped broccoli or any other veggies (I used leftover Ginger Garlic Greens)- optional 1 bunch of scallions, diagonally sliced Directions: Stir the rice with a fork to […]

  3. 3

    Zane Cosgrove — January 25, 2014 @ 7:42 pm

    My 2 favourite leafy greens are Amaranth and Aibika. Amaranth is a powerful food, good for males. I crave to eat the leaves raw but it is nice fried or boiled. Aibika is native to PNG and is a potent superfood. I am surprised there is not much info available on the net about Aibika but still, it is a food grown in the jungles of Papua New Guinea. Aibika is amazing, a very high chlorophyll leaf with a mucous like substance. It is recommended to cook it but again, sometimes I can’t help eating it raw and have had no signs of oxalates or irritation, only amazing benefits. Really easy to grow in tropical climates, you just stick the cutting/stalk into the ground.