Best 7 Wilted Asian Greens Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Feast your senses on the vibrant flavors and textures of five delectable Asian greens recipes, each offering a unique culinary journey. From the classic stir-fried gai lan with its delightfully crispy texture to the aromatic pak choy stir-fry bursting with garlicky goodness, these dishes are sure to tantalize your taste buds. Embark on a culinary adventure with the earthy flavors of stir-fried water spinach, the spicy kick of Szechuan stir-fried bok choy, and the comforting warmth of Chinese broccoli with oyster sauce. These recipes are not only delicious but also incredibly versatile, allowing you to customize them to your personal preferences. Whether you're a seasoned home cook or just starting your culinary exploration, these recipes will guide you in creating restaurant-quality Asian greens dishes that will impress your family and friends. So, get ready to embark on a flavor-filled adventure with this collection of delectable Asian greens recipes!

Check out the recipes below so you can choose the best recipe for yourself!

WILTED ASIAN GREENS



Wilted Asian Greens image

These Asian greens serve as a leafy green bed for our Grilled Tuna with Miso Shallot Caramel.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Bok Choy Recipes

Number Of Ingredients 10

4 tablespoons extra-virgin olive oil
4 teaspoons finely chopped garlic
12 ounces Napa cabbage (half of a three-pound head), cut into strips
12 ounces baby bok choy, cut into 1/2-inch wedges
6 ounces mizuna
12 ounces tatsoi
1 tablespoon rice-wine vinegar
1 tablespoon tamari or soy sauce
1 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

  • Heat a large skillet over medium-high heat, and add 1 tablespoon olive oil. Add 1 teaspoon garlic, and cook until fragrant.
  • Add cabbage; stir until it is just wilted, 2 to 3 minutes. Transfer to a large bowl. Repeat process with 1 tablespoon olive oil, 1 teaspoon garlic, and bok choy; cook 1 to 2 minutes. Add to cabbage mixture. Repeat process with 1 tablespoon olive oil, 1 teaspoon garlic, and mizuna; cook 1 to 2 minutes. Add to cabbage mixture. Repeat process with remaining tablespoon olive oil, teaspoon garlic, and the tatsoi; cook 1 to 2 minutes. Add to the cabbage mixture.
  • Combine vinegar, tamari, salt, and pepper. Pour over greens; toss, and serve.

WILTED ASIAN GREENS



Wilted Asian Greens image

A Vegan offering that will satisfy every taste in the house. The Asian flair along with the healthy foundation of this recipe has made this a regular meal in our household.

Provided by ExecutiveCook

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons soy sauce (low sodium)
1 teaspoon miso
1 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cloves
2 1/2 tablespoons Earth Balance shortening (or oil)
2 minced garlic cloves
2 extra firm tofu (silken19oz packages cut into cubes)
2 tablespoons minced ginger
4 green onions (chopped)
2 teaspoons sesame oil (toasted is best)
6 cups Baby Spinach (fresh)

Steps:

  • Combine soy sauce, miso paste, pepper, salt, cayene and cloves in a small bowl and set aside,
  • over medium heat heat large skillet and add shortening or oil.
  • add garlic and let cook for 30 seconds.
  • turn up heat to medium high and add cubed tofu and the miso paste and toss to coat tofu.
  • Add ginger and the chopped onion and cook until tofu is beginning to crisp about 4-5 minutes.
  • add toasted sesame oil and add the spinach and cover. Cook until greens start to wilt about 1-2 minutes. Remove and serve immediately. with soy sauce and spicy chili sauce is desired.

Nutrition Facts : Calories 50.8, Fat 2.7, SaturatedFat 0.4, Sodium 884, Carbohydrate 5.2, Fiber 1.9, Sugar 0.9, Protein 2.9

WILTED GREENS



Wilted Greens image

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

2 1/2 pounds mixed greens, such as collard, mustard, kale, turnip, chard, or escarole
4 ounces sliced bacon, cut into 1-inch pieces
6 scallions, cut into 1/4-inch slices, or 1 cup sliced spring onions
1 garlic clove, minced
3 tablespoons cider vinegar, plus more to taste
Kosher salt and freshly ground black pepper

Steps:

  • Fill a large bowl with cold water. Trim and discard the greens tough stems, tear the leaves into pieces and wash them in the water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Set aside.
  • In a large Dutch oven or soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the scallions and cook for 2 minutes. Add the garlic and cook 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more. Add 1/2 cup water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste. Serve immediately.

WILTED ASIAN GREENS



Wilted Asian Greens image

Categories     Ginger     Leafy Green     Side     No-Cook     Quick & Easy     Vinegar     Spring     Summer     Soy Sauce     Gourmet

Yield Makes 6 servings

Number Of Ingredients 8

1/4 cup rice vinegar (not seasoned)
3 tablespoons soy sauce
2 1/2 teaspoons sugar
1 1/2 teaspoons finely grated peeled fresh ginger
1 1/2 teaspoons Asian sesame oil
6 cups pea shoots or pea sprouts (3 oz)
6 cups tatsoi (3 oz)
6 cups mizuna (3 oz)

Steps:

  • Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.

SAUTEED ASIAN GREENS



Sauteed Asian Greens image

Make and share this Sauteed Asian Greens recipe from Food.com.

Provided by ratherbeswimmin

Categories     Greens

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb chinese mustard greens (or bok choy or choy sum)
2 teaspoons sesame oil
1 garlic clove, minced
1 -2 teaspoon soy sauce

Steps:

  • 1 lb. Chinese mustard greens (or bok choy or choy sum).
  • 2 t. Asian sesame oil.
  • 1 clove garlic, minced.
  • 1-2 t. soy sauce.

Nutrition Facts : Calories 51.4, Fat 2.5, SaturatedFat 0.3, Sodium 112.3, Carbohydrate 5.9, Fiber 3.8, Sugar 1.9, Protein 3.3

WILTED MIXED GREENS



Wilted Mixed Greens image

Categories     Leafy Green     Side     Vegetarian     Quick & Easy     Low/No Sugar     Vinegar     Healthy     Vegan     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 (as part of mezedes)

Number Of Ingredients 4

1 1/2 pound mixed tender or baby greens such as young chard, kale, mustard greens, spinach, beet greens, dandelion, and arugula, coarse stems discarded and leaves coarsely chopped (20 cups)
2 tablespoons red-wine vinegar
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil

Steps:

  • Cook greens in a 6- to 8-quart pot of , uncovered, until wilted and tender, about 3 minutes. Drain greens in a colander, then immediately plunge into a large bowl of very cold water to stop cooking. Once cooled, drain in colander, tossing occasionally, 1 hour.
  • Just before serving, whisk together vinegar, salt, and oil in a bowl until combined well. Add greens and toss to coat.

ASIAN GREENS



Asian greens image

Serve this classic side dish as part of a Chinese meal using Asian green vegetables such as pak choi, choy sum or tatsoi

Provided by Elena Silcock

Categories     Side dish, Vegetable

Time 25m

Number Of Ingredients 3

1 tbsp vegetable oil
2 tbsp oyster sauce
350g mixed Asian greens such as pak choi , choy sum or tatsoi

Steps:

  • Whisk the oil and oyster sauce with 1 tbsp water in a saucepan. Cook for 2-3 mins until glossy, then set aside.
  • Bring a large pan of salted water to the boil. Add the greens, turn down the heat and cook for 2 mins, or until just wilted, then drain.
  • To serve: cut any large bulbs in half and put on a plate. Drizzle the sauce over and serve immediately.

Nutrition Facts : Calories 47 calories, Fat 3 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.9 milligram of sodium

Tips:

  • Choose fresh, tender Asian greens for the best flavor and texture.
  • Wash the greens thoroughly to remove any dirt or grit.
  • Use a large skillet or wok to ensure that the greens have enough space to wilt evenly.
  • Heat the oil over medium-high heat before adding the greens. This will help to prevent them from sticking to the pan.
  • Stir the greens frequently to ensure that they wilt evenly.
  • Add a splash of water or broth to the skillet if the greens start to stick or become too dry.
  • Season the greens with salt, pepper, and other seasonings to taste.
  • Serve the wilted greens immediately as a side dish or main course.

Conclusion:

Wilted Asian greens are a simple but delicious dish that can be enjoyed as a side dish or main course. They are a great way to add a healthy dose of vegetables to your diet, and they can be easily customized to your own taste preferences. With a few simple ingredients and a little bit of time, you can create a delicious and nutritious meal that the whole family will enjoy.

Related Topics