Storage:
If you can’t get to your young Asian greens right away, soak them for
10 minutes in ice cold water. Drain. Spin out any remaining water in a
salad spinner. Or, put them in a thin towel (flour-sack types work well).
Gather the ends of the towel together, step outside, and spin your arm
like you are doing the backstroke until water isn’t coming out any more.
Store in a plastic bag (grocery store or zipper closure) with plenty of
room for the lettuce to move around.
Preparation:
Trim off longer stems. Use young Asian greens for salads. Steam or stir-fry
more mature greens.
Recipes:
Asian
Style Saute
Harmony Valley Farm
2 T sesame oil
3-4 cloves garlic, chopped
1/2 pound mixed Asian greens
1 T vinegar
2 T tamari
freshly ground black pepper
Heat wok or large, heavy skillet over moderate heat. Add oil, heat through. Add garlic and saute 2 minutes. Remove garlic and set aside. Saute the greens until just wilted. Remove from heat, and stir in vinegar, tamari, pepper, and garlic. Serve immediately. Great as a side dish for grilled salmon or with rice. Makes 2-4 servings.