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A Very Delicious Garlic Sauce for Greens

Need to incorporate more greens into your meals?  This garlic sauce will transform any greens into a delicious side dish.  Keep a jar of the sauce in the fridge and you can have delicious greens in a flash.

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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.
      1. 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. 
      2. 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.
      1. Cut greens into 2-inch pieces and set aside.
      2. Fill a bowl with iced water and set aside.
      3. In a large pot over high heat, bring 4 quarts of water and 1 tablespoon of salt to a boil.
      4. Working in 3 batches, add 1/3 of your greens to the boiling water.  Blanch until cooked through. See note for blanching time.
      5. Using a strainer, transfer the greens to the bowl of iced water to cool. 
      6. Let the water come to a boil again before repeating with the remaining greens.
      7. 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.
      1. 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.
      2. 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.


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