This is a very simple recipe, with one secret ingredient: a little splash of fish sauce to add umami flavor to dark, leafy greens.
Sautéed greens are a quick and very healthy side dish for any meal. The most common set-up is olive oil, garlic and greens (which is delicious) but this recipe assumes that you want even more flavor, or perhaps a different type of flavor that will make greens more interesting (and less bitter).
Fish sauce is just the thing. It only takes a teaspoon of high-quality fish sauce to boost the flavor of greens. You can stop there, or add even more layers of flavor with ingredients like coconut milk, ginger, or red pepper flakes.
If dark leafy greens aren’t a regular part of your diet, use this recipe as inspiration to start eating more.
1 bunch dark, leafy greens (try kale or collards), leaves torn from stems and cut into thin strips*
4 scallions, thinly sliced
2 garlic cloves, thinly sliced
1 teaspoon fish sauce (5 ml)
Use coconut oil instead of avocado oil
Add ¼ cup/60 ml coconut milk at the same time as the fish sauce
Add red pepper flakes, or a sliced hot chili when garlic is added
Add chopped ginger when garlic is added
Try different types of greens: kale, collards, Swiss Chard, mizuna, bok choy
*The easiest way to chiffonade, or thinly slice, the leaves of greens is to tear or cut the leaves from the stems, stack a few leaves into a pile, then roll the pile into a tight cigar and slice
Heat a wide skillet over medium-high heat. Add oil. When the oil is hot and shimmering, add green onions. Cook until lightly browned, 3 minutes. Add garlic, then quickly add greens in handfuls, stirring and adding more as the greens wilt.
Sauté about 3 minutes, stirring the greens several times and adding more oil if the skillet seems dry.
Add fish sauce. Stir and cook 20 seconds more, then turn off heat and put a lid on the skillet. Let the greens sit for 3 minutes, to steam and soften, before serving.