Asian Sauté Greens
1 bunch scallions, sliced in 1/2 “piece
3 cloves garlic, coarsely chopped
˝ bunch Thai basil
˝ bunch cilantro, roughly chopped
1 bunch bok choy, or 3 bunches of baby bok choy, sliced
1 head Chinese cabbage, sliced
1 T olive oil
1 T tamari sauce
1 t toasted sesame oil
Heat oil and sauté scallion, ginger and cilantro 2 minutes, add garlic and sauté another minute. Add greens and stir thoroughly to coat. Add 3 T water and cover for 3 minutes, stir and check for doneness according to preference. If needed, cover and continue cooking a few minutes. When cooked to desired crunchiness sprinkle with sesame oil and tamari.
Brenda Jaeck is a Holistic Nutrition and Lifestyle Counselor, Lecturer and Workshop Facilitator. She can be contacted at 917 213 9305 or firstname.lastname@example.org.