Hot and Sour Greens
Transform your everyday greens into a bold, flavor-packed dish with this Hot and Sour Greens recipe! A medley of kale, collard greens, or Swiss chard gets a zesty makeover with the perfect balance of tangy rice vinegar, spicy red chili flakes, and a hint of sweetness from honey or maple syrup. Aromatic garlic and ginger are sautéed to golden perfection, infusing richness into the greens, while a drizzle of sesame oil adds a nutty depth. Quick to prepare in just 25 minutes, this nutrient-rich dish is versatile enough to serve as a vibrant side or atop steamed rice for a satisfying, plant-based meal. Perfect for lovers of bold, Asian-inspired flavors, this recipe is a must-try for weeknight cooking with a spicy, tangy twist!
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Recipe Information
Ingredients
- 1 pound Mixed greens (kale, collard greens, or Swiss chard)
- 4 pieces Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Red chili flakes
- 2 tablespoons Rice vinegar
- 1.5 tablespoons Soy sauce
- 1 teaspoon Honey or maple syrup
- 2 teaspoons Sesame oil
- 2 tablespoons Vegetable oil or olive oil
- 1 cup Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
Instructions
Wash and drain the mixed greens thoroughly. Trim the tough stems and chop the leaves into bite-sized pieces.
In a small bowl, whisk together the rice vinegar, soy sauce, honey (or maple syrup), and sesame oil. Set this sauce mixture aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the minced garlic, grated ginger, and red chili flakes to the hot oil. Stir frequently and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the chopped mixed greens to the skillet, stirring to coat them with the aromatic oil and seasonings.
Pour in the water and salt. Stir, then cover the skillet with a lid to allow the greens to steam for 5-7 minutes, stirring occasionally, until they are wilted and tender.
Once the greens are cooked, remove the lid and pour in the prepared sauce mixture. Stir well to evenly distribute the flavors.
Cook for an additional 2-3 minutes uncovered, allowing the sauce to slightly thicken and coat the greens.
Season with freshly ground black pepper to taste and adjust salt if necessary.
Serve hot as a side dish or over rice for a light, balanced meal.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2216 mg | 96% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 11.4 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 581 mg | 45% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1768 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
