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!
(Serves 6)
- 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
Directions:
- 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.
Share
{ 14 comments… read them below or add one }
Nancy, I love the way this recipe is exotic yet very doable. Thanks for introducing us to all of these exotic Asian greens
I love this recipe. Perfect for summer!
SO cool!!! Its nice having influential friends huh?
Great recipe!
I agree – having friends with “connections” is the best!
This looks really fresh!
Several weeks ago I got my first box of organic foods delivered from a local company. Not quite like having a CSA but as close as I’ll get here in the burbs without a farm within many miles.
Included in that box was some baby bok choy. Call me crazy but just the cutest thing ever…and so very good. Seems my whole world lately is filled with new food adventures and not just bok choy. After discovering both an Asian and a Middle Eastern market not far from me…exotic dishes like this are now perfectly attainable and I’m excited about finding recipes like this for the new directions I’m going in discovering foods.
Isn’t it fun discovering new markets and new foods? I am with you – I’d never seen baby bok choy that small and you are right – they are so darn cute and very tasty!!
What a fantastic dish all around! I have not seen these products around yet but I will keep an eye out for them
Hope your having a great week…
Perfect for summer and our new diets, Nancy. Can’t wait to try this.
Nancy,
This is the most gorgeous plate of food! Fish atop stir-fried Asian greens…..simple and delicious! We love how you have used several Jade greens varieties to add interest and the classic ginger/garlic combo to flavor it. Thanks for introducing your readers to our triple-washed, meal-ready greens! (And can we just take a moment to appreciate how amazing it is that teenagers asked for seconds…on vegetables? Well done!) We welcome your readers to LIKE us on Facebook at http://www.facebook.com/jadeasiangreens.
So glad that you liked the post – the kids all LOVED the greens and have requested that I make them again soon – woo hoo!! Working on my local store to carry them!!!
Nancy,
I am currently addicted to the Dau Miu (pea shoots). They have a sugar snap pea flavor, and cannot possible get any cuter. Cute food = love it.
Thanks for the shout out! I am so impressed with your fish and Asian greens dish! I’m sure it tastes as good as it looks. Speaking of which…how far away do you live? Maybe I can come for dinner…
Nancy,
What a lovely way to use our Asian greens. We like the way you mixed four different varieties of our greens for a fragrant stir-fry with garlic and ginger. And how smart of your teenager to ask for seconds! We’re going to post this on our Facebook page so our followers can come here and see your beautiful dinner. We invite Asian greens lovers to LIKE us at http://www.facebook.com/jadeasiangreens. We have lots of tips and links to delicious recipes.
We ate a lot of chard, stinging nettle, and sorrel growing up, and my Atlanta-born husband introduced me to southern greens (collards, mustard, turnip). I have stumbled upon kale and beet greens by myself, and right now I am exploring the Asian greens. I love them all, and cannot wait to try your recipes, this one and the others you have yet to send into the ether:)
Thanks!