VEGGIES

Boiled Chinese Mustard Greens

low carb vegan recipe

3 bunches Chinese Mustard Greens
1 tbsp sesame oil
1 tbsp soy sauce or tamari
1 tsp rice vinegar
1 tsp minced garlic, with water squeezed out
½ tsp minced ginger, with water squeezed out
Sesame seeds (optional)

Makes 2 servings.

Trim the ends of the Chinese Mustard Green bunches so that all the stems are separated, leaving you with very long pieces. Wash these thoroughly. Bring a large pot of water to a boil and add some salt to taste. Fill an adjacent large bowl with cold water for the ensuring shock treatment.

Place the greens into the pot and boil for ~2–3 minutes, making sure not to over-boil (the color will start to seem a bit depressing as it overcooks, so stop boiling if it starts to look a little sad).

Quickly dunk the greens into a large bowl of ice water or cold water to stop the cooking process — this helps retain its happy green color. You can make ice water by adding ice cubes to tap water.

In a small bowl, mix the sesame oil, tamari or soy sauce, rice vinegar, garlic and ginger. Adjust the ratios to taste. Remove the greens from the cold water, and pat them dry with paper towels. Transfer the greens to a large tossing bowl, then toss with the sauce until well coated. Add the sesame seeds into this tossing party if you go with that option. Ready to serve!