Chili-Garlic Wilted Greens
Prep Time
Serves
Cooking Mode
2 tbsp canola oil
2 cloves garlic, minced
1 fresh red finger chili, thinly sliced
1 tbsp minced fresh ginger
8 cups mixed chopped greens, such as rapini, napa cabbage,
mustard greens, kale or Swiss chard6 heads baby bok choy, quartered lengthwise
2 tbsp soy sauce
4 tsp sesame oil
2 tbsp canola oil
2 cloves garlic, minced
1 fresh red finger chili, thinly sliced
1 tbsp minced fresh ginger
8 cups mixed chopped greens, such as rapini, napa cabbage,
mustard greens, kale or Swiss chard6 heads baby bok choy, quartered lengthwise
2 tbsp soy sauce
4 tsp sesame oil
Directions
1Heat oil in large skillet or wok over medium-high heat. Stir in garlic, chili and ginger; cook 30 sec. until fragrant. Add greens and bok choy with 2 tbsp (30 mL) water. Cook, stirring, 3 min. until leaves are bright green and softened.
2Stir in soy sauce and sesame oil. Cover and cook 1 min. Transfer to serving plate. Serve immediately.
Tips
1
Substitute a pinch of red chili flakes for the fresh finger chili.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
