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I love to make Sauteéd Super Greens because it’s super healthy, pretty easy, and you can use basically any sturdy greens and seasoning that you like. The basic idea is to just sauté veggies until they’re just starting to lose their crispness, steam them for a couple minutes, then add seasoning.
You can use any combination of sturdy greens that you like. Cabbage, bok choy, spinach, kale, or chard all work well here. Broccoli isn’t critical, so you could leave it out if you want, but I like the textural variety it brings. For the sauce, I like using half oyster and half hoisin, but if you don’t keep those things on hand, you could just use 2 tablespoons of soy sauce, or some sesame oil, salt, and pepper.
White pepper is one of my favorite seasonings. It’s spicy (but the spice doesn’t stay on your tongue long), numbing, and almost fruity. I use in in place of black pepper regularly.
Be sure that the pan you choose is big enough for all the leafy greens (which are pretty voluminous to start, but cook down) and that it has a lid.
This serves about four as a side dish. I usually serve it with steamed rice and some sort of protein, like stir-fried chicken or air-fried tofu. Sometimes we get frozen orange chicken from Trader Joe’s or Costco, and this is a great side dish to go with that.
Sauteéd Super Greens
Servings: 4
Ingredients
- 8 cups of your favorite sturdy greens (a mixture of any you like, such as cabbage, chard, and/or curly kale), sliced into 1/2" ribbons
- 4 cups broccoli florets
- 2 tablespoons vegetable oil
- 6 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 cup water
- 1 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- White pepper to taste
Instructions
- Rinse the greens and the broccoli and let them drain in a colander (or use a salad spinner to remove water).
- Heat the oil in a wok or large/deep skillet over high heat. When it starts to lightly smoke, add the broccoli. Cook, stirring, for 1-2 minutes.
- Add the garlic and the greens. Stir to combine them with the broccoli, and sprinkle everything with 1/2 teaspoon of salt. Cook, stirring, for several minutes until the vegetables start to wilt.
- Add 1/4 cup water and put the lid on the pan so the vegetables can steam. Let them steam for 2 minutes.
- Remove the lid and add the oyster sauce and hoisin sauce. Stir everything to get the sauce coating all the veggies, and add more salt if needed. If you like your vegetables more well-done, cook for another minute or so.
- Transfer to a plate, sprinkle everything with white pepper, and serve with rice and your favorite protein.