steamed greens

steamed greens

Steamed greens are a brilliant side to have in your repertoire. Just as versatile as a classic green salad and perfect for the cooler months when you’re looking for something more warming.

per person:
1/2 bunch greens
1-2 tablespoons sauce
splash of oil, optional

1. Bring 2cm (1in) water to the boil in a large pot. Trim greens and chop into bight sized pieces.

2. Place a strainer or colander in the saucepan making sure the base isn’t touching the water. Add greens and cover with a lid.

3. Simmer for 5-10 minutes or until greens are bright green and tender.

4. Transfer to a serving plate and drizzle over the sauce and oil, if using.

variations

greens – all Asian greens such as bok choy, pak choy, Chinese broccoli, asparagus, sugar snap peas, snow peas, spinach, kale, cavolo nero, broccoli, broccolini, warrigal greens.

sauce – oyster sauce, lemon juice, lime juice, soy sauce, hoisin sauce, sherry vinegar, .

oil – for an Asian vibe try sesame oil, peanut oil or macadamia oil. For a more mediterranean feel try a peppery extra virgin olive oil.

more substantial – serve with some protein in the form of cooked lentils or beans, chickpeas, poached or boiled eggs, cooked chicken or fish, cheese such as parmesan, ricotta or goats cheese, or nuts.

don’t have anything you can steam in? – then just simmer the greens in boiling salted water until tender (about 5 minutes) drain and drizzle with sauce. Technically, then the’re ‘boiled greens’ but it can be our little secret.

leftover potential?

OK but nicer when super fresh.

problem solving guide

greens too crunchy – next time slice the veg finer or chop them into smaller ribbons. Also, make sure you’re not pushing down too hard on the veg if you’re using a mandoline. It took me a while to discover that the less pressure you apply the finer your shaved veg.

greens brown and lifeless – either your greens weren’t very fresh to begin with, or you’ve overcooked them. Next time check them earlier in the cooking process.

too dry – be more generous with the sauce and oil.

too bland – season with a little more sauce or get busy with the salt & pepper.

serving suggestions

Great as a side pretty much anywhere you feel like having some more veg.

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