STIR-FRIED GREENS
Serves: 4 as a side dish
■ 1 1/2 tbsp neutral oil, such as canola
■ 2 cloves garlic, thinly sliced 1 bunch (6 to 8 cups) hearty leafy greens, chopped into bite-size pieces (see note)
■ Kosher salt
■ 1 tbsp Soy Ginger Dressing (recipe follows), or 1 tsp soy sauce (use tamari if gluten-free), 1 tsp toasted sesame oil, and 1/2 tsp rice vinegar
■ 2 tbsp Garlic Panko (recipe follows; optional, omit if gluten-free)
1. Heat the oil in a wok or large skillet over medium-high heat until shimmering. Add the garlic and stir until fragrant and lightly browned, about 1 minute. Add the greens, sprinkle lightly with salt, and toss until wilted and well charred in spots. Transfer to a serving bowl and drizzle with the dressing. Toss, taste for seasoning and add more sauce if desired. Sprinkle with panko, if desired.
Note: We use whatever local greens our farmers are sending to the restaurant — kale, cabbage, collard greens, turnip greens, beet greens, radicchio, mustard greens and more. At home, it’s a nice way to use random leafy greens from the farmers market or a CSA box, but also is splendid with supermarket greens such as curly kale or full-leaf spinach.
SOY GINGER DRESSING
Makes: 1 cup (250 ml)
■ 1/2 cup (125 ml) neutral oil, such as canola
■ 1/4 cup (60 ml) rice vinegar 3 tbsp (45 ml) toasted sesame oil
■ One 1-inch (2.5-cm) piece fresh ginger, minced
■ 1 1/2 tbsp (22.5 ml) maple syrup
■ 1 1/2 tbsp (22.5 ml) soy sauce (substitute tamari if gluten-free)
■ 1 tsp (5 ml) Dijon mustard
1. Put all the ingredients in a bowl, blender or food processor, and whisk or blend to combine. Store in an airtight container in the fridge for up to 3 weeks.
GARLIC PANKO
Makes: 1/2 cup (125 ml)
■ 2 tbsp (30 ml) neutral oil or olive oil
■ 1 clove garlic
■ 1/2 cup (125 ml) Japanese panko or homemade bread crumbs
■ Pinch of kosher salt
1. Heat oil in a medium skillet over medium-low heat until shimmering, then add the garlic and stir until lightly browned, about 1 minute. Add the panko and cook, stirring constantly, until the bread crumbs darken to a deep golden brown, about 3 minutes. Discard the garlic clove, transfer to a plate, sprinkle with the salt and set aside to cool. Store in an airtight container at room temperature for up to 2 weeks.