Monday, September 1, 2008
Overrun by a profusion of greenery thanks to my gardener friends Mary & Kim, I whipped up a simple dish to make room in the fridge. Sweet & spicy, these greens make a great splash of colour on any plate!
large lidded stockpot, strainer, bowl, whisk
3lbs fresh greens (I used bok choy, beet greens & swiss chard)
2 tbsp olive oil
2 tbsp rice vinegar
2 tbsp sweet chili sauce (or use tabasco & brown sugar)
salt & pepper to taste
Triple wash greens (removing any nasty bits) and coarsely chop. Cover with water in stockpot. Simmer for 20 minutes. While greens are cooking, whisk remaining ingredients in a small bowl. Strain greens and return to pot. Toss with dressing and serve.