Asian Ginger Green Saute

After the first intense heat wave of the summer, the weather in New York relaxed and gave way to a beautiful weekend.  A stunning weekend of full bloom is the perfect time to take a stroll through the Farmers Market at Union Square.  An array of booths offer fresh, seasonal delights - fruits and vegetables recently gleaned from local fields, herbs and potted flowers carefully drawn from the earth, eggs and dairy straight from the farm, and artisan breads and pastries baked fresh in homestyle fashion.  The large booths featuring fresh produce spilling out of the bins or piled high in heaps are a magnetic pull, drawing me in for purchase. These booths are true sensory experience - the smells waft to my nose, the rainbow of colors catches my eye, rustling around in the piles is wonderfully tactile, and some vendors are all too happy to offer samples for tasting.

Yellow swiss chard, broccoli rabe, & red swiss chard

This is a time of year in which greens are abundant - varietals of lettuce, kale, chard, collards, mustard, lambs, escarole, arugula, spinach, broccoli rabe, and countless herbs.  The nutritional benefits of these leaves seem infinite - low in saturated fat and cholesterol, and fantastic source of zinc, fiber, various vitamins, calcium and iron.  I am often particularly drawn to swiss chard since you can find it in array of colors - standard green, a magenta red, and bright yellow.  I also spot an enticing heap of broccoli rabe - an item that bares little resemblance to broccoli as it is 90% leaf and little blossom. 

Parshat Korach: The Chosen Amongst the Chosen

The Farmers Market is a wonderful connector to Parshat Korach.  Most widely known from a spectacular showcase of rebellion in which Korach and his followers turn against Moshe and Aharon in a wave of jealous fury.  The intentions of Korach and company have no altruistic goals, and the gang is swallowed up into the earth (no special effects - the real deal).  In the rest of the parsha God makes clear a particular fondness for Aharon the expanded tribe of Levites.  It is this line of dissension tasked with the holy job of guarding the Tabernacle.  In exchange for their service Aharon and the priests are to receive a terumah  - a plethora of gifts, ranging from those that are monetary to  a portion of grains, wine crop, and select produce from the harvest.  (note: the flip side is that they will not receive a portion of the Promised Land ... but perhaps this will be the basis of a separate blog entry).

My mind immediately wanders back to the Union Square Farmers Market, as I picture the honored priests rushing from stand to stand to gather their promised gifts - the select produce from the harvest.

Asian Ginger Green Saute

Sauteed greens can assume a number of different flavor profiles, ranging from the standard application of olive oil and garlic to one with more punch.  I have become fond of matching greens with the modern Asian fusion approach.  You can try out a number of different combination of greens - the taste will alter slightly, but I don't find a difference that is too significant.  This recipe also allows invites the addition of non-leaf greens, such as asparagus, broccoli, edamame, string beans, zucchini, etc..  For this rendition I chose yellow and red chard, broccoli rabe, asparagus, and broccoli. 

The "Asian" is delivered in two ways.  The first is the creation of a saute sauce that marries soy sauce, garlic, rice wine vinegar, lime zest, and lime juice.  This citrus soy sauce is delicious, with a great twist from the lime.  The second is the use of ginger, and can be delivered in a few different manners.  I suggest using sweet, pickled ginger (the type that comes on the side of most sushi dishes), which also adds a nice pink/salmon accent to the color of the dish.  Alternatively you can use a teaspoon of fresh, grated ginger or a 1/2 a teaspoon of powdered ginger.

You'll notice that this recipe calls for six packed cups of chopped greens.  Don't be alarmed!  As I have noted in the past with the interesting phenomenon of cooking with spinach, when greens are sauteed they wilt significantly.  A good 10 minutes over a medium heat will reduce the greens down by at least half their original volume.

This would be a great side dish to be prepared with a type of rice, and served alongside fish (salmon, tuna), or chicken or beef that is also prepared with some Asian fusion influence.  Enjoy!

Asian Ginger Green Saute

Serves: 6

Ingredients:

Citrus Soy Sauce

1/4 cup soy sauce

1 tbsp. rice wine vinegar

2 cloves garlic, minced

1 tsp. lime zest

1 tbsp. lime juice

Saute

Olive oil spray

1 shallot, minced

1 clove garlic, minced

1 cup broccoli, chopped

3/4 cup asparagus, chopped

6 cups chopped greens (combo of swiss chard, spinach, kale, broccoli rabe, etc.)

1 tbsp. pickled ginger, chopped (or 2 tsp. minced ginger or 1 tsp powdered ginger) 

Pinch fresh ground black pepper 

Instructions:

1. Combine all ingredients for Citrus Soy Sauce in a small bowl.  Whisk and set aside.
2. Heat skillet or wok over a medium heat for one or two minutes.  Spray with olive oil spray, and add shallots and 1/2 tsp. Citrus Soy Sauce.  Saute for 5 minutes (shallots will soften).  Add minced garlic and saute an additional minute.
3. Add broccoli and asparagus to skillet, plus an additional tsp. of the Citrus Soy Sauce.  Saute for about 7 minutes so that vegetables begin to cook and turn bright green.
4. Add chopped greens and spray with olive oil spray.  Add two more tsp. of Citrus Soy Sauce.  Stir occasionally over the course of five minutes and greens will begin to wilt.  Add chopped ginger and a pinch of fresh ground pepper, saute for 10 minutes.  Add more sauce and/or a tsp. or two of water as needed.
5. The dish will be done once the greens have wilted significantly, but still maintain some bright color.  Reduce heat to low and let sit or serve immediately.