Stir-Fried Baby Greens with Ginger and Garlic
Mixed baby greens for stir-frying are available in many grocery stores and farmers’ markets. The mixtures typically include young, tender leaves of Swiss chard, kale, beets, spinach, radicchio and curly endive.
- 1 Tbs. canola or safflower oil
- 2 tsp. peeled and minced fresh ginger
- 1 tsp. minced garlic
- 1 lb. mixed baby greens for cooking, well rinsed and drained but not dried (see note above)
- Pinch of kosher salt
Place a wide, deep saucepan over medium-high heat until hot enough for a drop of water to sizzle and then immediately evaporate. Add the oil, ginger and garlic and heat just until the garlic begins to sizzle, about 10 seconds.
Add the greens all at once and, using tongs or 2 wooden spoons, toss and stir to coat with the oil and seasonings. Cover and allow the greens to steam with the droplets of rinsing water until tender, 9 to 12 minutes; the timing will depend on the varieties in the mix. Season with the salt.
Transfer the greens to a warmed serving dish and serve immediately. Serves 4.
Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).