Sautéed tender greens with Asian flavors from The Best Recipe by Cook's Illustrated Magazine

  • sesame seeds
  • soy sauce
  • garlic
  • tender greens e.g. spinach, beet greens or Swiss chard
  • sesame oil
  • rice vinegar
  • dried red pepper flakes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on November 13, 2011

    Good flavors but chard was overcooked to our tastes by the time the liquid burned off and the end result was a bit soupy. Next time I wil do the wilt with the lid ajar, and halve the sauce ingredients. I halved the sugar, it would be too sweet for us with the full amount.

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