How to Cook Chinese Greens (Paleo, AIP, Gluten-Free, Soy-Free)
This is the best way to cook almost any kind of Chinese greens to yield restaurant style results. The variety photographed here (choy sum, bok choy, and water spinach) are some of my favorites - all cooked using the same technique.
These leafy greens are a great source of fiber and vitamins that we need daily. The cooked veggies keep well in the fridge for a few days and are great for meal prep and batch cooking so you’ll always have delicious greens waiting for you every night of the week.
The cooking technique outlined in the recipe below is how my mom taught me - it’s a two step technique:
BLANCH - quickly scald the vegetables in boiling hot water to partially cook and preserve color, followed by a shock with cold water
SAUTÉ - toss and cook the vegetables with a small amount of oil, incorporating ingredients quickly while maintaining flavor and texture
The results are tender and fragrant with garlic and ginger - the stems and leaves are perfectly cooked due to the separate cooking times, yet still maintain a little crunch. I find that the flavor is clean and fresh, and doesn’t need anything else as the taste is pure and a little sweet. This recipe requires only four ingredients and is done in 15 minutes. You can use both ginger and garlic, or just one or the other. It’s a simple and healthy side that pairs well with just about any entrée.
As a young kid, I remember one of the first jobs my mom gave me in the kitchen was to wash vegetables. She would help me put on my apron, then I’d pull up the step stool to the sink, roll up my sleeves, fill it up with water, and get to scrubbing and peeling.
It was not the most glamorous job, but I took a lot of pride in it. If anyone were to find any dirt or grit as they chewed their vegetables, I knew it was on me so I better have done a decent job.
Looking back, it was time well spent in the kitchen next to my mom learning the fundamentals. I was beginning to learn how to cook just by watching her. The meticulous timing of each step, the mid-cook tastings for doneness and seasonings without any form of measurement - all resulting in an array of scratch-made traditional Cantonese dishes on the table every night, piping hot and timed perfectly for when my dad walked through the door home from work.
I see a lot of recipes for Chinese vegetables doused in soy sauce, sugar, oyster sauce, cornstarch, chili and sesame oil out there. I’m all for flavor, but I think simplicity is key. The Chinese greens you see on the table everyday in traditional households are actually quite humble. This recipe is simplified and friendly for those that are doing Paleo and Autoimmune Paleo (AIP), going gluten-free, or soy-free. Feel free to add additional seasonings on your own if you aren’t following any of these diets.
I hope you try this recipe and technique with different kinds of greens and introduce (or bring back) Chinese vegetables to your dinner table at home!
Easy Chinese Greens (Paleo, AIP, Gluten-Free, Soy-Free)
Makes 4-6 servings
Ingredients
1 lb Chinese greens (choy sum, gai lan, bok choy, water spinach)
3 garlic cloves, finely minced
1 tsp ginger, finely minced
1.5 tsp sea salt
1.5 Tbsp avocado or olive oil
Method
TRIM |Pick away any dead or damaged leaves from the batch. Trim the stems and cut on the bias - they can be a bit fibrous. Cutting on the bias is not only for aesthetic, but also exposes more surface area for quicker cooking and flavor absorption.
WASH | Fill a large bowl or sink with water to soak the greens. Give the greens a good tossle to “shake” the dirt out. Let the greens sit in the water for about 5-10 minutes to allow the dirt to settle. Remove the greens from the bowl and rinse thoroughly in a strainer. Repeat.
SEPARATE | Pat the greens dry and chop them in half to separate the stems and leaves. The stems are thicker and will require more cooking time.
BLANCH | In a large pot of boiling water, add the salt. Place the stems in first for 1 minute until bright green, and then add the leafy parts for another minute. Remove greens altogether and place in a strainer to drain any excess water. Run cold water over to shock the greens and to prevent them from overcooking.
SAUTÉ | Heat a large pan or wok on high, and swirl the avocado oil to coat all the edges. Add in the garlic and ginger and saute until fragrant, about 30 seconds, then add the greens. Toss the greens and keep stirring until glossy, coating them with the infused oil for another 1-2 minutes. Remove from heat, plate, and serve immediately.