Spicy Asian Greens


It’s just me and Stinker tonight.  Hubby and Stepdaughter #2 are driving across the Midwest this weekend, on their way here with all of her belongings. They should arrive sometime tomorrow evening.  I ate the last of my CSA salad for lunch today, and I have been busy preparing the house for the arrival of Stepdaughter #2–dinner plans were not really on my radar tonight.  Fortunately, there are tons and tons of greens in the garden that need to be picked right now, some needing rescuing from bolting, others from leaf miners.  Five minutes spent collecting collard greens, pak choy, kale, Swiss chard, a rhubarb stalk, chive flowers, cilantro, and a few snow pea tips led to this dish.

Rhubarb, you’re thinking?  I know, totally unconventional, but since I have not harvested any rhubarb yet this season, and it too is flowering right now, I figured I needed to use some and I also thought it would add a nice twang to my dish.  I had no idea what to expect, but it turns out I actually kind of liked it.  It only took about 10 minutes to prepare dinner once I brought everything into the kitchen, washed it, and took it for a spin in my salad spinner.  I didn’t take the time to prepare any rice or noodles, though both would have been really good with these.  I pretty much at the entire skillet, though I did share a little bit with the chickens.


Spicy Asian Greens

1 tablespoon olive oil

10 cups (more or less) chopped fresh greens

1 stalk rhubarb, chopped into ½” pieces

1 handful chive flowers, roughly chopped

2 tablespoons fresh cilantro, roughly chopped

1 teaspoon garlic powder or 3 bulbs fresh garlic, chopped

1 tablespoon garlic chili sauce (sambal oelek)

1 ½ tablespoons black bean garlic sauce (like Lee Kum Lee)

½ tablespoon soy sauce

1 teaspoon sweet chili sauce

Heat the olive oil in a skillet over medium low heat.  Add the greens and rhubab and cook until the greens have wilted, about 3 minutes.  Add the remaining ingredients and cook until the greens have softened, about 5 more minutes.  You can eat this plain or served over rice or vermicelli noodles.

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