Here we have Exhibit A in the
“Recipes That Taste Much Better Than Their Name Implies” category. I found it
in the wonderful Vegetarian Family Cookbook by Nava
Atlas about a year ago and immediately emailed Elspeth and Anna. “So good! So simple!” I crowed. “Go make this now.” I’ve been making it regularly ever since.
Atlas calls it “Wilted Sesame Spinach or Swiss Chard.” That might sound a tad more exciting, but it doesn’t tell you that you can use lots of other greens too. I’ve made it with spinach, chard, kale, turnip greens, bok choy, and broccoli rabe, and it’s always delicious. It’s not just a dinner dish, either; it’s excellent with eggs at breakfast or brunch.
It took my girls a while to get
onboard with the recipe. I kept hitting the send button: “Yo, chickadees! Have
you made the wilted greens?” I’m not sure what the problem was. Maybe it just
sounded too dull, although I kept telling them it wasn’t. I finally just drove
down to Anna’s apartment and made it for her. “This is delicious!” she said. Kids….
Speaking of kids—the little ones
like this too. Nineteen-month-old Sally gobbles it up. I recently shared the
recipe with a friend who’s been trying desperately to get her 6- and 8-year-olds
to like kale. Bingo! Kim is now
buying kale by the bagsful.
Give it a whirl. I think you’ll like
it too.
WILTED GREENS
If you’re a greens lover, this
recipe will probably serve only two, but it’s a snap to double.
1 tablespoon sesame seeds
12–16 ounces fresh spinach,
chard, kale, or other green (washed, if necessary)
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
freshly ground black pepper, to
taste
Put the sesame seeds in a small,
dry frying pan and lightly toast them. This will take only a few minutes. Keep
an eye on them, as they can quickly go from perfectly toasted to toss-in-the-compost black. Set
aside.
Place greens in a large frying
pan or wok. For spinach, cover and steam—using just the water that’s clinging
to the leaves—until lightly wilted, about 2–3 minutes. For chard or kale, add
about ½ cup water to the bottom of the pan and steam until the greens are just
tender, which might take 4–5 minutes. Drain well in a colander.
Heat the soy sauce and sesame oil
in your frying pan or wok. Add the greens and stir fry until they’re heated
through, about 1–2 minutes. Season with fresh pepper and toss with sesame
seeds. Serve at once, while still piping hot.
4 comments :
Thanks for such a simple, healthy recipe - sounds delicious to me! Will probably have to blindfold the kids though.
Julie, really, I don't think you will have to blindfold them! At least, not from what my friend Kim told me. The soy sauce makes this dish a little salty, which most kids like.
We used to play a game with Elspeth and Anna when they were little and weren't (yet) crazy about salad. We would tell them to close their eyes and then we'd give them a bite of salad -- and they had to tell us what was in it. What started as a fun guessing game quickly turned into a love of salads, of all kinds.
Good luck! ~Liz
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