Emma Alter
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It's that time of the year again. CSA boxes are appearing on doorsteps with spring vegetables and people are heading out to farmers' markets and at some point someone is going to look at a new vegetable and say "what the heck is that?" Of course, the next question is ... and what do I do with it?
I picked up some tatsoi from my local farmers' market last week. It looks enough like bok choy, that I figured I could just cook it any way I would use that. Once I looked at it carefully, I decided it was a bit more delicate than bok choy, so I came across this recipe for wilted greens that seemed like a good way to try it. I love warm salad, but I don't think to make it very often. I have to be honest and say my vinegar wasn't hot enough to really wilt the greens, so I put them in a small skillet and stirred them for a minute or two until they softened. I thought afterwards that this would make a fantastic first course with a spoonful or two of sauteed shiitake and oyster mushrooms in the centre.
I didn't have any mizuna, but I did have some sunflower shoots as well as pea shoots so that's what I used. I was also making it for two people, so I didn't use nearly as many greens as the recipe calls for. I cut down on the amount of sugar in the recipe, but that's just personal preference. All in all, it takes about 5 minutes to make this really tasty salad.
Wilted Asian Greens
¼ cup rice vinegar (not seasoned)
3 tablespoons soy sauce
2 ½ teaspoons sugar
1 ½ teaspoons finely grated peeled fresh ginger
1 ½ teaspoons Asian sesame oil
6 cups pea shoots or pea sprouts (3 oz)
6 cups tatsoi (3 oz)
6 cups mizuna (3 oz)
1. Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.
From Gourmet, July 2003
Difficulty Level: Easy
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