Steamed Greens With Ginger And Water Chestnuts

Ingredients

• 3 cups mixed leafy greens, e.g. bok choy (Chinese cabbage or Chinese chard), spinach, Swiss chard leaves, collards or kale, stems removed
• 1 tsp. peeled, finely-minced fresh ginger
• 1 tsp. finely-minced fresh garlic
• 1/2 Tbsp. sesame seed oil, or as needed
• 1/2 cup diced canned water chestnuts (rinsed and drained)
• Salt and freshly-ground black pepper

Directions

1. Steam each type of greens separately, until tender, adding each cooked green to a large plate. (Each type takes a different length of time to cook, some as little as 30 seconds.) Sprinkle ginger and garlic over the entire batch of greens, then evenly drizzle a small amount of oil on top.
2. Meanwhile, heat a small amount of the oil in a small pan over medium heat until hot. Add water chestnuts and sauté 30 seconds. Transfer with a slotted spoon to a plate covered with paper towels to remove excess oil. Scatter water chestnuts on top of greens.
3. Season to taste with salt and pepper. Serve immediately.

Recipe Yield: Yield: Makes 4 servings.

Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.