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Asian Wilted Green

Asian Wilted Green

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  • Makes: 6 servings
  • Hands On 25 mins
  • Total Time 25 mins

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A mortar and pestle is the ideal tool for releasing the fragrant oils from the orange zest and sesame seeds that top these greens. If you dont have one, you can use the back of a spoon in a small bowl.

Ingredients

  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon orange zest
  • 1/2 teaspoon sea salt
  • 6 ounces red or rainbow Swiss chard
  • 1 tablespoon canola oil
  • 2 cloves garlic, very thinly sliced
  • 1/8 teaspoon crushed red pepper
  • 1 teaspoon grated fresh ginger
  • 1/4 cup fresh squeezed orange juice
  • 2 teaspoons reduced-sodium soy sauce
  • 1/4 teaspoon toasted sesame oil
  • 1 5 - 6 - ounce package fresh baby spinach

Directions

  1. Using a mortar and pestle, crush sesame seeds, orange zest and sea salt until well combined and orange zest begins to release oils. Set aside.
  2. Trim ends of chard stems and remove from leaves. Slice stems into 1/4 inch slices. Coarsely shred leaves and keep separate.
  3. In a large skillet, heat canola oil over medium-high heat. Add garlic and crushed red pepper; cook and stir for about 1 minute. Add ginger and chard stems and cook for about 3 minutes, stirring occasionally. Add orange juice, soy sauce, sesame oil and chard leaves; cook and stir for 2 to 3 minutes or until leaves are just tender. Stir in spinach and cook until just starting to wilt. Remove from heat. Sprinkle with sesame seed mixture before serving.

Nutrition Facts

(Asian Wilted Green)

Servings Per Recipe 6, Fat, total (g) 3, vit. C (mg) 22, Thiamin (mg) 0, chol. (mg) 0, calcium (mg) 43, pro. (g) 2, iron (mg) 1, vit. A (IU) 3297, cal. (kcal) 49, Monounsaturated fat (g) 2, sat. fat (g) 0, Riboflavin (mg) 0, Niacin (mg) 0, carb. (g) 4, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 1, sodium (mg) 324, sugar (g) 2, Potassium (mg) 141, Folate (µg) 53, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0

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