Sometimes the world is much smaller than you think (more on this in a moment).
A few weeks ago I was at the California Dietetic Association Conference and while touring the exhibits had a great conversation with the folks from San Miguel Produce – the grower behind “Cut n Clean Greens” -a fabulous line of pre packaged fresh greens like kale,collard, turnip, mustard, beet and escarole. To tell the truth I was pretty excited since one of the main barriers to eating greens is the prep involved – washing, drying, cutting, etc.,etc. Since all that work is done for you eating fresh greens has never been easier!!! I told them I would love to do a post about this fabulous product and told them I would contact them to set something up.
After the conference I headed up to Camp Blogaway. As I was perusing the sponsor table I saw a display for – you guessed it “Cut n’ Clean Greens”!!! Well, it turns out that my friend Dorothy from Shockingly Delicious is now working with them!!! Needless to say I took this as a sign and within a few weeks I had a beautiful case of assorted greens – WOO HOO!!! Thank you Dorothy!! I came up with several recipes that I will be sharing here at the Table and although I loved all the greens I was really intrigued by their Jade line of Asian greens – many of which I’d never had before.
Not only were they delicious they were a breeze to prepare and everyone loved them – including the teenage boys who asked for seconds – they were that good!!
Asian Greens with Opah and Thai Mint Vinaigrette -These greens would be terrific with any asian inspired dish. They are perhaps the easiest vegetable side dish you can prepare!
- 1 1/4 cups fresh lemon juice
- 3/4 cup fresh mint leaves, sliced
- 3 Tbsp. sugar
- 3 tsp. fish sauce (nam pla or nuoc nam)
- 2 tsp. grated lemon peel
- 1/2 tsp. hot chili paste (sambal olek)
- 1/3 cup finely chopped fresh lemon grass
- 3 Tbsp. finely chopped shallots
- 1/4 cup canola oil
- 6 – 6oz. fresh Opah or other firm white fish fillets
- Asian Greens
- 1 Pckg. Jade Shanghai Baby Bok Choy
- 1 Pckg. Jade Baby Bok Choy
- 1 Pckg. Jade Gai Lan(asian broccoli/rapini)
- 1 Pckg. Jade Dau Miu (pea shoots)
- 2 Tbsp. canola oil
- 2 tsp. minced fresh garlic
- 2 tsp. grated fresh ginger
- 1 Tbsp. soy sauce
- Pre heat grill to medium high heat.
- For Vinaigrette: Combine 1 cup fresh lemon juice, 1/2 cup sliced fresh mint, sugar, fish sauce, lemon peel, hot chili paste, lemon grass and 2 Tbsp. shallots in a medium sized bowl. Stir to combine. Set aside.
- Trim ends of bok choy and chop the larger bok choy into 1 inch wide slices (cut bok choy parallel to root end). Set all the greens aside.
- In a large, shallow bowl (I use a 9 x 13 inch pyrex) combine the remaining lemon juice, mint, shallots and Tbsp. canola oil. Stir and add fish fillets. Marinate for 5 minutes and then flip fillet and marinate for another 5 minutes.
- If using a grill pan, lightly coat grill pan with canola oil and pre heat over medium high heat.
- Add fish to grill/grill pan. Grill for approximately 4 – 5 minutes and then turn fish. Cook for another 3 – 5 minutes or until fish is opaque in the center. Remove from grill.
- Heat a large saute pan over high heat. Add 2 Tbsp. canola oil and swirl to coat the bottom of pan. Reduce heat to medium high and add the greens, garlic and ginger. Stir for 1 – 2 minutes and then drizzle on the soy sauce. Remove from heat.
- Divide the greens evenly among 6 plates and top with a fish fillet. Top fish fillet with a few teaspoons of the vinaigrette.
- Garnish with additional pea shoots if desired.