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Charred Greens with Ginger and Garlic

7/12/2018

4 Comments

 
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This dish is inspired by something I eat regularly when we order Chinese food: Wok charred greens. We don't own a wok, however, so I used our trusty old cast iron skillet, which also gets extremely hot, and was therefore effective enough to pull this tasty side dish together quickly. You can make this dish with a variety of greens, but it tasted great with this combination of string beans and asparagus. You can prep it ahead so it will only take a couple of minutes to finish up before serving, and you can serve it hot or room temperature, if you are eating outside in summer, say. It goes perfectly with any protein, really, from white fish or salmon to shrimp, chicken, pork or beef and is one of those savory crowd-pleasing dishes which no one can get enough of, so double the recipe if you are feeding more than 4 people. Here's how to make it:

Ingredients:
1 large package of trimmed green beans, cut into 2" strips
1 bunch of asparagus, cut into 2" pieces (discard the too-chewy very bottom ends, though)
3 garlic cloves, peeled and chopped
1 tablespoon freshly grated ginger
2 1/2 tablespoons cooking oil (such as grapeseed, peanut, canola or even olive oil, depending on what you have / your taste)

To prepare:
Steam or blanche the vegetable for about 4 minutes, or until bendy but still quite crunchy. 
Heat oil in skillet and add vegetables with garlic and ginger. Season with salt and pepper and stir over high heat for another 4 minutes or so, until greens get a nice charr (but do not burn!)
Garnish with a sprinkle of sesame seeds or chopped fresh scallions, if you wish, and serve with your choice of protein and  / or grains.
Enjoy!

4 Comments
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10/6/2019 11:59:32 pm

I am not a huge fan of garlic, so I am not too high on this recipe, however, I will try it. I cannot remain inside my comfort zone forever, right? Sooner or later, I am going to have to try different things. I know that it is scary outside, but it is far more scarier to be trapped in this endless cycle forever. I hope that I can learn how to enjoy eating garlic is, that is the first step to it.

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5/27/2023 08:23:53 am

Lovely post thanks for posting

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    About the Author

    I'm Lorraine Allen, and when our daughter was diagnosed with multiple severe food allergies in infancy, a decade ago, I decided to freelance from home so that I could also care and cook for her. Because I grew up all around the world, it's important to me that she be able to enjoy all sorts of international food.  I've learned, throughout this process, that even a large number of severe allergies and restrictions does not stop a person from eating well. On the contrary, by forcing us to focus so much attention on what we consume, we've gained a whole new appreciation for good food, and ironically, we all enjoy a healthier diet than before this diagnosis. This site is where we share some of our delicious egg-free, nut-free, shellfish-free (and often vegan and gluten-free) experiments and successes in the kitchen. Guten Appetit and thanks for reading!

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