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Using a slotted spoon, transfer the greens to a colander and rinse with cold water. Repeat with the remaining greens. Drain very well. Coarsely chop the greens. 2. In a large, deep skillet, heat the olive oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden brown, about 1 minute. Add the greens and ...
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1. Bring a large pot of salted water to a boil. Add half of the greens and cook, stirring a few times, until just tender, about 3 minutes. Using a slotted spoon, transfer the greens to a colander ...
Top with a dash or two of hot sauce and a fried, poached, or boiled egg. Add sliced shallots, onion, or scallions to the mix. Toss in halved cherry tomatoes or half a can of crushed tomatoes.
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Mustard greens: Literally "green cabbage", it is often eaten in soups and stir-fried dishes. Phak khana ผักคะน้า Chinese broccoli or Kai-lan: Mostly eaten stir-fried with oyster sauce. Phak khayaeng ผักแขยง Limnophila aromatica: Eaten raw with nam phrik. Popular in Isan. Phak khom ผักขม, ผักโขม
Asian mustard greens are most often stir-fried or pickled. (See pickled mustard.) A Southeast Asian dish called asam gai choy or kiam chai boey is often made with leftovers from a large meal. It involves stewing mustard greens with tamarind, dried chillies and leftover meat on the bone.
In the past, it was stored with care, served sparingly and in small quantities, and paired with hot stir-fried greens, never fish or meat. [ 3 ] [ 4 ] The practice of pairing kasundi with non-vegetarian dishes evolved in the commercial eateries, beginning with batter-fried fish.