For the Garlic Sauce:
- 1/4 cup minced garlic (about 6 cloves)
- 1/4 cup grapeseed oil (or any neutral oil like rice bran or canola)
- 1 1/2 tablespoon Red Boat fish sauce
- 2 teaspoon sesame oil
For the Greens:
- 1 pound leafy greens (spinach, collard, cabbage, bok choy, or broccolini)
- 1 tablespoon salt
Make the garlic sauce.
- In a small sauce pan, add garlic and grapeseed oil. Heat oil and garlic over medium flame until the garlic starts to turn a pale golden color, taking care to stir the oil frequently to ensure that the garlic toasts evenly. This will take about 10 minutes.
- Transfer the garlic and its oil to a jar. Add Red Boat fish sauce and sesame oil. Stir to combine. Set aside while you blanch the greens.
Blanch the leafy greens.
- Cut greens into 2-inch pieces and set aside.
- Fill a bowl with iced water and set aside.
- In a large pot over high heat, bring 4 quarts of water and 1 tablespoon of salt to a boil.
- Working in 3 batches, add 1/3 of your greens to the boiling water. Blanch until cooked through. See note for blanching time.
- Using a strainer, transfer the greens to the bowl of iced water to cool.
- Let the water come to a boil again before repeating with the remaining greens.
- Once all the greens are cooled, pour the bowl into a colander and let the greens drain for 15 minutes, shaking the colander periodically to help the greens drain faster.
Dress the greens.
- When you’re ready to serve, stir the garlic sauce vigorously to evenly distribute the ingredients. Add 2 teaspoons of the garlic sauce per cup of greens. Toss to coat the greens with the sauce. Taste and add more sauce, to your liking.
- You’ll make more garlic sauce than you’ll need for this recipe. The extra sauce can be stored in an airtight container in the refrigerator for up to 10 days.
Note: Blanching times for greens will be different. For delicate vegetables like bok choy, cabbage, and kale, blanch for 90 seconds. For thicker vegetables like broccolini, blanch for 2 minutes.