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.