Korean Greens Recipes

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ASIAN-INSPIRED MUSTARD GREENS



Asian-Inspired Mustard Greens image

I don't know what it is about this combination of flavors, but I could eat these every day. Even though it contains the right ingredients in the right proportions for a teriyaki sauce, which is what I was aiming for originally, to describe the flavor as such would be inaccurate. I'm usually perfectly happy with this and a bowl of rice as a meal in itself, but when I'm forced to share, it pairs well with roasted chicken or just about any kind of pork.

Provided by trepto

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 4

Number Of Ingredients 9

1 tablespoon sesame seeds
1 teaspoon Asian (toasted) sesame oil
6 cups washed and chopped mustard greens
¼ cup water
1 teaspoon minced garlic, or to taste
1 tablespoon soy sauce
2 teaspoons Japanese rice wine (mirin) vinegar
1 teaspoon sake
1 teaspoon white sugar

Steps:

  • Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.
  • Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.
  • Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.

Nutrition Facts : Calories 54.2 calories, Carbohydrate 6.3 g, Fat 2.5 g, Fiber 3.1 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 247.3 mg, Sugar 1.2 g

KOREAN GREENS



Korean Greens image

This is my favorite way to eat greens. You don't cook them for too long, so they retain most of their nutrients, too.

Provided by Aunt Cookie

Categories     Spinach

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs fresh spinach, stemmed and coarsely chopped
3 tablespoons vegetable oil
1 tablespoon sesame seeds, toasted
2 tablespoons dark sesame oil
3 tablespoons vinegar
3 tablespoons soy sauce

Steps:

  • Stir the sauce ingredients together.
  • Heat the vegetable oil in a large skillet or wok.
  • Add the greens and stir fry until tender (don't overcook!).
  • Pour off the excess liquid.
  • Toss the greens with the sauce, sprinkle with sesame seeds, and serve.

Nutrition Facts : Calories 225.5, Fat 19, SaturatedFat 2.6, Sodium 934.1, Carbohydrate 9.5, Fiber 5.4, Sugar 1.2, Protein 8.3

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Top Asked Questions

How to cook Korean style green beans?
Korean-Style Green Beans. Bring pot of water to boil. Prepare large bowl of ice water. Add beans to boiling water and cook for 2 to 3 minutes or until tender-crisp. Drain and plunge into ice-water bath until cold. Drain beans again and reserve.
What can I use instead of collard greens for Korean cooking?
I wanted to develop a recipe that fits the Korean taste. The first collard green recipe is based on an authentic Korean dish. I used to use napa cabbage leaves or radish leaves instead of collard greens. If I were still living in Korea, I would never think about using collard greens for the recipe.
How to cook Kale and spinach for Korean food?
Tender kale and spinach tossed with the ubiquitous flavors of Korean cuisine, my favorite way to eat greens! Prepare kale by ripping from stems and chopping into bite size pieces. Put a large pot of water on to boil, salt generously. Once boiling drop kale leaves in and allow to cook for 2-3 minutes until they are bright green.
What is the best collard greens recipe?
1 pound of collard greens, garlic, olive oil, roasted cashew nuts, water, kosher salt, honey, vinegar. Boil water in a large pot. Cut off the top tough part of the collard greens, and arrange the leaves side by side stems parts and leaf parts. Add a handful of salt to the boiling water.

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