Growing up in Asia, meal times would never be complete without something green. It didn’t seem to matter if there were any colored vegetables on the plate. If there's no green, then it’s not balanced. That’s what my mom instilled in me. Now having my own family, I am doing exactly the same thing. Thanks mom!
No doubt we can eat more fresh veggies in the summer. There is nothing to beat home-grown or locally grown produce, but if you look around your produce aisle, there are plenty of good-looking greens all around. Collard greens, mustard greens, turnip greens, kale, Swiss chard, and chicory to name a few. Greens are actually available year-round but do tend to get more attention during the cold months. You can boil, braise, sauté, grill, and stir fry these greens or put them in salad. Add ham, bacon, or anchovies for flavoring. A little cheese, such as parmesan and goat cheese, also complement.
Here's one of my favorite ways to cook collard greens:
Stir-Fried Collard Greens with Bacon
Note: Substitute canola oil for bacon if you are a vegetarian. My 11-year-old daughter believes that food is better with bacon in it!
Serving: 2-4
2 pieces bacon, chopped
4 cloves garlic, chopped
1 bunch collard greens, cut into large pieces
1 tbsp. soy sauce
2 tbsp. oyster sauce
¼ cup water
½ tsp. white pepper
Heat wok until hot over medium-high heat. Add bacon pieces and cook until bacon is lightly brown but not crispy. Stir in collard greens and the remaining ingredients. Cover for a couple of minutes. Uncover and stir well. Collard greens are done when soft but the color remains bright.
Remove from heat and serve as a side dish with rice.
Naam Pruitt is a local food expert and author of lemongrass & limes, a Thai cookbook.
