Chinese Greens

Page 211

| Course Type: Sides

(1 review)

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Recipe Review

I make my greens this way very, very often. There are a lot of good, strong flavors here that stand up well to kale, collards, mustard greens, beet greens, etc. There's garlic, ginger, rice wine or sherry, vinegar or lemon juice, sugar and tamari or fish sauce. All the variations are good. I often also sprinkle some hot red pepper flakes on the portion that the kids are not going to have. My stepson loves greens, and this recipe helped him feel that way.

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