2 lbs. local Asian Greens
3 cloves of garlic
1 shallot sliced thin
1 oz. of sliced ginger
2 tablespoons of EVO
1 tablespoon of sesame oil
2 tablespoons of good soy sauce
1 lime (zest and juice)
1/2 good chicken broth
Salt and Pepper
- Sauté the garlic, ginger and shallot over medium heat in the oils until soft and add the sliced local greens. Once wilted, add the washed and sliced greens to the pan. When the greens begin to wilt, add the lime, soy sauce and chicken broth. Cook until tender and serve warm.
- Just a quick note, if you like spicy, add some chili garlic paste to your liking.
- These greens are great with some sticky rice and roast pork!
Local Broccoli Rabe with sautéed chilies and toasted garlic:
1 bunch Broccoli Rabe, washed and roughly chopped
3 cloves of local heirloom garlic, sliced thin
1‐2 small cayenne peppers sliced down the center to expose the inside, but left intact
3 tablespoons of EVO
1 small white onion
1 lemon
Salt and pepper
Chicken stock or white wine
- In a large sauté pan, over high heat, sauté the diced onion, chilies and garlic until it just begins to brown. Immediately add the washed broccoli rabe to the pan and wilt in the hot oil. Once the rabe begins to wilt squeeze the lemon juice into the pan and add a touch of chicken stock or white wine.
- Season with salt and pepper, and it's ready to go!
- This side dish is great with grilled gulf fish or local head on Georgia shrimp!
Creamed Malabar Spinach
3 lbs. Cleaned and picked Malabar spinach
4 cloves garlic, sliced thin
2 shallots, sliced thin
A pinch of chili flakes
1 lemon
1/2 cup local heavy cream
2 tablespoons butter
Salt and Pepper
1 tablespoon EVO
- In a large sauté pan, cook the shallot and garlic until soft in the EVO. Once soft, add the Malabar spinach and wilt. Once it's wilted, which will happen very quickly, add the juice of a lemon, salt, pepper, butter and the cream. Cook for another 1 to two 2 minutes and serve.
- Keep in mind that the color of the spinach will begin to turn brown very quickly when over cooked.
- Serve immediately.
- This recipe goes great with roasted salmon or grilled steaks
