Baby mustard greens, Swiss chard, arugula or spinach work equally well in this recipe, a side dish for Eric Ripert's Chef on Call menu. Because this dish comes together quickly and tastes best fresh, it should be prepared right before serving.
- 4 tablespoons (1/2 stick) unsalted butter
- 2 to 3 medium cloves garlic, finely minced
- 1 1/2-inch piece ginger root, peeled and finely minced
- 3 pounds baby mustard greens, washed (may substitute Swiss chard, arugula or spinach)
- 4 tablespoons low-sodium soy sauce
- Water, as needed
- Fine sea salt
- Freshly ground black pepper
Have a warmed serving bowl ready.
Melt the butter in a large skillet or saute pan over medium heat. Add the garlic and ginger; cook for 2 minutes, stirring occasionally, until they have softened. Add as many greens as will fit in the skillet and use tongs to turn and coat them; cook for several minutes, just until the greens are wilted, adding the remaining greens as soon as they can fit into the skillet or pan. Add the soy sauce and mix well; add water if necessary (there does not need to be much liquid). Season with salt and pepper to taste. Cook for 2 to 3 minutes, then drain off any excess juices. Transfer the greens to the warmed bowl and serve immediately.
From chef Eric Ripert.
Tested by Bonnie S. Benwick.
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