Asian Greens Recipe-April 2024-www.zdask.com

　　Lots of barbecue joints in Tennessee do country-style vegetables other than coleslaw, barbecued beans, and potato salad. One of our favorites is a big pile of turnip greens doused with hot pepper vinegar to go with a side of pork ribs. We think vegetables are a critical counterbalance to rich smoky barbecued meats. Same goes with Asian barbecue. Swap the collards and turnip greens for bok choy or Napa cabbage flavored with garlic, ginger, and soy sauce. Serve this with Filipino Adobo-Q Chicken (page 94) and a big pile of fluffy jasmine rice.

Ingredients

makes 4 to 6 servings

　　1 medium onion, chopped

　　2 garlic cloves, chopped

　　2 tablespoons grated fresh ginger

　　3 tablespoons peanut or vegetable oil

　　1 pound Asian greens such as bok choy or Napa cabbage, cut into 2-inch pieces (about 8 cups)

　　2 to 3 tablespoons soy sauce

　　1 tablespoon sesame seeds, toasted (see page 67)

Step 1

COOK the onion, garlic, and ginger in the oil over medium-high heat in a large skillet for 8 to 10 minutes.

Step 2

FOLD in the greens and cook, stirring, until wilted, about 5 minutes.

Step 3

STIR in the soy sauce and sprinkle the greens with sesame seeds just before serving.

　　Cheater BBQ