Posted on May 20th, 2011 No comments
A good way to use this week’s spring onions and some spring greens – from Nigel Slater’s Tender (Vol. 1). As he says, ‘Of all the flavours that seem to bring out the best of the cabbage family’s earthy greenness, few work as effectively as those of Southeast Asia. Ginger, spring onion and garlic have a natural affinity with chlorophyll-rich vegetables of any sort …’
Preparation and cooking: about 15 minutes
about 12 stems or small leaves of chinese greens or small cabbage leaves
2 large cloves garlic
thumb-sized piece of ginger
6 spring onions (though maybe a few more of our CSA baby ones)
2 tbsp groundnut oil
1 tbsp nam pla (Thai fish sauce)
Put a saucepan of deep water on to boil and salt it slightly. Wash the greens thoroughly. Peel the garlic and ginger, finely chop the garlic and shred the ginger into matchstick strips. Trim the spring onions and cut each into two or three.
Warm the oil in a shallow pan or wok. Toss the garlic, ginger and spring onions in the oil till deep gold, verging on being lightly browned and fragrant. Drop the greens, whole or shredded as you wish into the boiling water. Leave for only a minute or so before draining. Pour the fish sauce in with the garlic and ginger – it will spit and sizzle – then toss with the greens and eat.