Chili Spring Greens Recipes

STIR-FRIED ASIAN GREENS WITH CHILES AND GARLIC

Steps:

• 1. Carefully inspect the greens, discarding or trimming off any spoiled stems or leaves. Trim the bottom ends off and discard. Wash the greens in several changes of the coldest possible water; tepid water might cause them to wilt, and you want them to stay as alert and perky as possible before being cooked. (Note: Because bok choi and baby bok choi tend to have pockets full of sand in the nooks where the leaves meet the center stem, be certain to pull the leaves back slightly away from the stem when you're cleaning them. There are few things worse than a mouthful of sand when you want a mouthful of greens.)
• 2. Cut the cleaned greens into pieces 2-1/2 to 3 inches long. If any of the stems are particularly wide - say, more than 1 inch - or are tough or sinewy-looking, cut them in half lengthwise. If you're using baby bok choi or baby Shanghai choi, you can either leave the heads whole or cut them in half lengthwise - it's up to you. Spin the greens dry in a salad dryer or set them aside to air-dry on a kitchen towel or paper towels; they needn't be bone dry - a little dampness won't matter.
• 3. In a wok, 12-inch skillet, Dutch oven, or soup pot (any pot large and wide enough to comfortably hold the greens will do), heat the oil over medium-high heat. When it's hot but not smoking - it should appear shimmery - add the garlic, the salt, and, if using, the chiles. Sauté, stirring until the garlic just begins to lose its rawness, about 1 minute. (Try not to let the garlic turn golden or golden brown, which would give this dish an inappropriate roasted taste.)
• 4. Add the greens. Raise the heat slightly and immediately begin to vigorously stir-fry the greens around the pot. Continue to vigorously stir-fry the greens until they just begin to go limp but the leaves remain a spring-green color and the stems are still crunchy-crisp, 3 to 4 minutes, depending on the type of greens. Taste for salt, adding only a pinch more if necessary (a little salt goes a long way with greens).
• 5. Transfer the cooked greens to a large serving platter and serve promptly. Be careful not to pile the greens in a small bowl; since the greens will continue to cook for a minute or two after they're removed from the heat, a serving bowl that crowds them may cause them to overcook and become mushy.

SPRING CHILI

Steps:

• Heat up a dutch oven on medium heat.
• Melt 1 tablespoon of butter.
• Chop the green onion, green part included, and put into pot. Stir and let cook 2 minutes.
• Smash and peel one clove of garlic. Mince it very finely. Add to green onion.
• Chop yellow or white onion and add it to the pot. Cook this all for 5 minutes.
• Add ground beef. Cook, stirring occasionally, until browned.
• Chop and add parsley and celery. Cook for 1-2 more minutes.
• Add beans and tomatoes. Add 1/3 cup water if it's too thick.
• Add spices. Add salt and pepper to your taste and stir thoroughly. Turn heat up to high.
• Let it come to a boil and boil for 1 minute. Turn down heat and simmer, covered for 10 minutes.
• Enjoy!

CHILI SPRING GREENS

Steps:

• Put the chopped greens in a large saucepan with the water or stock and cook gently, covered for 10 minutes until tender.
• Meanwhile, in a medium frying pan, heat the peanut oil and saute the chopped onion, tomato and chili pepper for 2-3 minutes.
• Place the sauteed onion mixture on the greens, but do not stir it inches Season to taste with salt and pepper.
• Sprinkle the ground peanuts on top.
• Cover and steam gently for a further 10 minutes.
• Add the lemon juice, check the seasoning and serve.