By Yankee Magazine
Dec 19 2007
The recipe for Chinese mustard greens from chef Joanne Chang is perfect for Chinese New Year.
For good health and longevity, you should eat these greens on New Year’s Eve and again on New Year’s Day.
2 tablespoons peanut oil
2 heads Chinese mustard greens (substitute bok choy or broccolini), washed and quartered, sliced lengthwise
Kosher or sea salt and freshly ground black pepper
In a large wok or sauté pan, heat oil to high. Add greens and sear, about 1 minute. Turn greens and add 3 tablespoons water. Cover and cook about 6 to 7 minutes, until tender. Season with salt and pepper to taste. Serve on a platter.