Greens With Ginger Chile Recipes

Steps:

• Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Working in two batches, boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)
• When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and remove to a serving dish. Repeat with remaining oil, beans, ginger and garlic. Serve.

Steps:

• Heat a 12-inch skillet or wok over medium-high heat for 1 minute, then add the oil and let heat for another 30 seconds - it should be hot but not smoking. Stir in pork and 3/4 teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.
• Return pan to heat and add more oil if it looks dry. Stir in green beans, cook until they are crisp, tender and bright green, 1 to 3 minutes. Stir in chiles, ginger, garlic, coriander seeds and remaining 1/4 teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.
• Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.
• Sprinkle more vinegar and soy sauce on top to taste, then top with more chopped cilantro. Serve with rice, and sliced tomato, if you like.

Steps:

• Heat a wok or skillet- when hot add the oil and let it get hot Saute the chilies and other seasoning for about 1 minute Add onions & beans, saute for 2 minutes Add water and salt, cover and simmer for 4 minutes Add bean sprouts cover and simmer 1 minute longer Serve over rice or noodles.

Steps:

• Combine the water, bouillon cubes, chopped onion, minced garlic, pepper, salt, garlic powder, and ginger powder in a large pot; bring to a boil over high heat. Add the collard greens, and return to a boil. Reduce heat to medium, and simmer until very tender, about 1 hour. Strain to serve.

Steps:

• In a 6-qt. stockpot, bring 12 cups water to a boil. Add green beans; cook, uncovered, 2-3 minutes or just until crisp-tender and bright green. Quickly remove and immediately drop into ice water. Drain and pat dry. , In a blender or food processor, combine the remaining ingredients; process until well blended. Pour dressing mixture over beans; toss to coat. Refrigerate until serving.

Steps:

• Prepare the scallion garnish: Finely slice the scallions on an angle and drop them into a large bowl with ice and water - this will make the scallion threads curl up nicely so they look like ribbons. Set aside.
• Wash green beans under cold running water. Cut off the root ends and discard. Bring a large pot of salted water to a boil over medium-high heat. Add the beans and blanch until bright green, about 2 minutes. Shock in ice water then drain in a colander.
• Heat a large wok over high heat. Add the peanut oil, then add the shallots, garlic, ginger and chile. Stir the mixture around so it fries in the oil and gets fragrant, about 30 seconds. Add the green beans and toss a couple of times to coat everything evenly. Saute for a couple of minutes so the beans get a little caramelization. Add the soy sauce and cook for 1 to 2 more minutes; the beans should still be nice and crisp. Transfer to a large platter and garnish with drained scallion curls.

Steps:

• Trim the beans and cut into 1-inch pieces. Peel the carrots and cut into 2-inch lengths, then cut each piece lengthwise into quarters and halve these.
• Finely chop the green chilies. Peel the ginger and cut into paper-thin slices. Stack a few slices together at a time and cut them into minute dice. If using fresh galangal, peel and dice it in the same way. Peel and finely chop the garlic and shallots.
• Set a wok over a high heat and swirl in the oil. When the oil is hot, put in the chilies, ginger, galangal, garlic, shallots, and curry (or bay) leaves. Stir and fry briefly until the spices start to brown.
• Add the green beans, carrots, and salt. Stir and fry for 1 minute. Pour in 3/4 cup water and cover with a lid. Turn the heat to medium and cook for about 5 minutes or until the vegetables are just tender.

Steps:

• Sort the greens, removing any tough stems, and wash and drain the leaves. Cut the ginger slices into a fine julienne, or chop them, or simply leave them as round slices. Cover the bottom of a wok or generous skillet with a layer of oil, and heat over medium-high heat. Add some salt to the oil, then add the ginger and the chile pod. Any number of kinds of chile will do; it is for flavor, not heat. If it is a fresh chile, make a slit in it to prevent it from bursting in the heat. When the ginger begins to sizzle, stir it around and add the greens. Use tongs to toss the greens to distribute the oil and flavorings and to keep the greens moving and cooking evenly. Very tender greens will wilt and cook in 1 to 2 minutes. For sturdier greens, reduce the heat and cover the pan for a few minutes to let them steam and wilt. The greens are delicious served warm or at room temperature.

Steps:

• Make the chile oil (or skip to Step 4 if using store-bought chile oil): Add red-pepper flakes to a heatproof container that can balance a fine-mesh sieve and comfortably hold at least 1 cup oil. (A 12- or 16-ounce Mason jar works well.) Set aside. In a medium saucepan over medium heat, toast cinnamon stick, star anise, cardamom (if using), fennel seeds and peppercorns, gently shaking the pan, until fragrant, 2 to 3 minutes.
• Add oil, garlic and ginger (if using), reduce the heat to low and allow the oil to come to a gentle simmer. Cook until the garlic is deeply golden brown and the ginger is tender, about 20 minutes. (The longer and more gently it cooks, the more flavorful the oil will be.)
• Carefully pour hot oil through sieve directly onto the red-pepper flakes, which will sizzle and fry in the hot oil. Discard strained spices. (You should have a little more than 1 cup oil.) Allow mixture to cool at least 1 hour or, for the best flavor, make it the night before.
• As chile oil simmers, prepare the seed mix: Heat oven to 425 degrees. On a rimmed sheet pan, lay out sesame seeds and pepitas in a single layer, transfer to the oven and toast until golden and fragrant, about 6 minutes. Let cool slightly, then mix in peanuts and garlic flakes. Set aside.
• Prepare the sautéed kale: In a large skillet over medium heat, warm oil until it shimmers. Add kale to the skillet, a couple of handfuls at a time, stirring to combine and adding more kale to the skillet as it wilts and space permits. (Kale will release liquid, but if you think it needs more oil, add it to the pan.) When the last batch has been added, season generously with salt. Add vinegar and about 1/2 tablespoon red-pepper flakes scooped from the chile oil, and stir to incorporate. You want some wilted bits and some crunchier drier bits. Set over low heat as you fry your eggs.
• Prepare the eggs: In another large nonstick skillet over medium-high, heat 1 tablespoon neutral oil. Working in batches, cook 1 to 2 eggs per person, adding oil as needed, until the yolk is a desired consistency, 2 to 3 minutes for sunny-side up.
• Plate the dish: Dollop about 1/4 cup yogurt onto the center of each plate, spread it in a circle, leaving space around the edge of the plate for the seeded oil and a divot in the middle for the greens. Spoon 3 to 4 tablespoons chile oil around the edge of the yogurt, and sprinkle seed mix over the oil. Divide warm greens on top of yogurt, and top with eggs. Sprinkle with flaky sea salt and serve immediately.