I love a versatile dish like Lidey Heuck’s Side of Greens with Garlic & Soy – especially one that uses up the odds and ends in the fridge with a simple technique and a few pantry staples.
I’m constantly making what we call egg roll filling: thinly sliced cabbage and whatever other vegetables are hanging around, sautéed with soy sauce, fish sauce, Shaoxing wine, and any other sauces or condiments we have around.
Here, a mix of kale, Swiss chard, and collard greens gets a quick blanch to lock in that bright, vivid green. They’re then tossed with minced garlic and crushed red pepper flakes and sautéed until just tender. Off the heat, a splash of soy sauce pulls everything together.
It’s a quick side that’s endlessly adaptable, and a welcome way to bring some color to the table during these bleak winter days.
Book: Cooking in Real Life, page 150
Rating: 5/5
How Easy Is That – Skill Level: Easy
Store-Bought Is Fine: Soy sauce
Recipe not online.
