I found spring greens at the Downtown Farmers Market this past Saturday. Everything was fresh, local and chemical free. Radishes and pak choi from Blue Gate Farm. I also found local grown ginger root, cilantro, mustard greens, lettuce, green onions and, my favorite find of the day, green garlic; garlic that has not yet bulbed.
All of these fresh greens and ginger root were calling for something Asian inspired – mixed greens with ginger!
Mixed greens with ginger. A great side dish to enjoy during the cooler seasons.
- 2 apples
- 1 tbls butter
- 1 tbls raw sugar
- 1 large bunch of mustard greens, roughly chopped
- 1 leek, sliced and soaked in water to remove any dirt
- 1 pak choi, roughly chopped
- 2 garlic cloves, pressed
- 2 tbls extra virgin olive oil
- 1 tbls soy sauce
- 1 tbls ginger, finely grated
- salt and freshly ground pepper
- 1 green garlic to garnish
- Peel and dice apples.
- In a medium skillet, melt the butter and add the apples. Sprinkle with raw sugar and cook until soft and slightly caramelized. Place in a dish and set aside.
- In the same skillet, heat 2 tbls olive oil. Once melted, saute the garlic and ginger for a minute. Add the chopped mustard greens, leeks, and pak choi and saute, 2-3 minutes until wilted. Add soy sauce, cooked apples, and salt and pepper to taste and simmer for an additional 10 minutes.
- Top with sliced green garlic to garnish