Sunday, April 25, 2010

EEK! It's Big! And Green!



Confession: I'm not a "greens" girl. I find them a little frightening, actually. First off, they're always hiding dirt--lots of it--in their fat, curly leaves. Second, they've got stiff, stringy ribs to deal with. Third, once you actually get them prepped for cooking and in the pot, they wilt down into almost nothing! What the heck? I'm not going to all that effort for a piddly pile of greens!

I also had a run in with some pretty bitter kale once, and I've been gun-shy ever since. Bitter green stuff is not the stuff of dreams. At least my dreams, anyways.

But I was drawn to this recipe because it actually uses two kinds of greens I like, baby bok choy and broccolini. Yes, the broccolini is slightly bitter, but next to silky baby bok choy, it somehow works. The bok choy melts down and is the perfect foil for the sturdier stalks of broccolini.

The dried mushrooms and black bean sauce add richness to the dish, and paired with some steamed rice, you've got a healthy and relatively easy dinner. And I even ate my greens, like the brave girl I am.

Stir-Fried Greens with Pork, Shiitakes, and Back Bean Sauce
from Sunset Best Recipes 2010
serves 4

2 boned pork chops (8 oz. total), fat trimmed
12 whole dried shiitake mushrooms*
1 1/4 cups warm reduced-sodium chicken broth
2 tablespoons black bean garlic sauce
3/4 lb. broccolini or Chinese broccoli
3/4 lb. baby bok choy
3 tablespoons peanut or canola oil, divided
1/2 large onion, cut lengthwise into slivers
2 tablespoons fresh ginger, minced
**TKW's additions: 1/2 cup sliced carrot, 1/2 cup cremini mushrooms, sliced, chopped cilantro, chopped peanuts, red pepper flakes

Put pork chops on a sheet of plastic wrap and wrap airtight. Freeze just until firm to the touch, at least 2 and up to 3 hours. Cut into very thin diagonal slices.

In a small bowl, soak mushrooms in broth until soft and pliable, 20 to 30 minutes; occasionally work mushrooms with your fingers to release any grit. Lift mushrooms from broth, squeezing out liquid. Gently fold each mushroom in half, gill side out, and trim off any hard stems. *I couldn't find dried shiitakes, so I used a mix of several dried mushrooms and it worked fine.

Pour 1/2 cup soaking broth into a measuring cup and set aside. Pour 1/4 cup soaking broth into a measuring cup, leaving grit behind (add water if needed to make 1/4 cup); stir in black bean sauce.

Meanwhile, trim ends from green vegetables. Peel broccolini stems, then cut into 3-inch lengths. Rinse and set aside. Cut remaining green vegetables into 3-inch lengths, separating clusters of bok choy into single stalks; rinse and drain.

Set a wok or 5-to-6-quart pan over high heat. When hot, pour in 2 tablespoons oil and swirl to coat. Add pork, onion and ginger and fry, stirring occasionally, until meat is mostly cooked but still a bit pink, 1 to 1 1/2 minutes. Transfer to a plate with slotted spoon.

Add broccolini stems, shiitakes, and reserved 1/2 cup soaking broth to pan and cover quickly. Cook until stems are barely tender-crisp, 1 to 2 minutes. Uncover and add remaining 1 tablespoon oil and rest of green vegetables. Cook, stirring, until leaves and flowers wilt, 1 to 1 1/2 minutes. Return pork mixture to pan along with reserved black bean liquid; cook until bubbling.

47 comments:

  1. Confession: I'm not a "greens" girl either. Shh...don't tell anyone or I might lose my vegetarian club membership card.

    ReplyDelete
  2. I tried baby bok choy because Baby Girl liked that it was "baby" veggies. She and David loved it. I thought it was blech. To me it smelled like greens, like turnip or mustard greens, which I HATE so I knew I wouldn't like it. And David said that is what it tastes like too.

    ReplyDelete
  3. I love greens. Collards are my #1 fave (with lots of vinegar), but I've recently been up to my ears in kale (and it has become the kids' fave vegetable). I'm actually afraid of bok choy. I know it's supposed to be easy, but ... you know how that goes.

    ReplyDelete
  4. Yum. Gotta try it this week. Not a chance in hell the kids will eat it, but that just means more leftovers for me :)

    ReplyDelete
  5. Oooh, I love bitter greens! I've been known to raid friends yards and find things to eat. Unidentified things. What can I say--living on the edge!

    Your recipe sounds a lot more palatable than mine! ;)

    ReplyDelete
  6. I don't venture much beyond spinach. The very words "bok choy" sort of frighten me, but hey, gotta tackle those fears one day, right?

    ReplyDelete
  7. "gross green shit" is definitely a food group.
    jc

    ReplyDelete
  8. "gross green shit" is definitely a food group.
    jc

    ReplyDelete
  9. I like some greens.

    But others, like brussel sprouts make me want to gag.

    ReplyDelete
  10. Ohh looks delish! I am a lover of the greens, you have done a fabulous job as always...

    ReplyDelete
  11. I remember the first time I cooked spinach. I was actually angry, ANGRY, that it all disappeared into mush. I felt betrayed.

    ReplyDelete
  12. I'm not really a "greens guy" either, but I can be persuaded to eat anything that comes with a pork chop.

    ReplyDelete
  13. I love the combination of flavors here! You've probably guessed by now that I'm in the greens are great camp, but I agree that you have to prepare them correctly to avoid a nasty bitter pile of mush.

    ReplyDelete
  14. Broccolini? Is that a real name or one of your clever jokes? Never heard of it here in backward old Britain (I say that with affection). I like your colourful additions - I always aim for a rainbow at least once a day. My solution to bitter has always been vinegar and salt - push it over the top and I love it all the more. Weird, I know. I love spinach because you can eat it both raw in a salad (I don't bother with lettuce anymore) or cooked. Yes it does wilt down to nothing, but at least you can just practically show it the steam and it's done in a flash. Will add broccolini to my list of things to check out next time I'm in the US!

    ReplyDelete
  15. I'm slowly getting my family to eat more greens, etc. I am an all veggie girl myself - like'em all.

    ReplyDelete
  16. Oooh, I love baby bok choy and i love broccolini but I've never had them together in one dish. I AM a greens girl, but my husband is a greens-hater, so for me yummy things like bok choy and kale now seem like a special treat since I don't make them that often. This looks lovely though... maybe the pork would say him and he'll eat the greens? i'll give it a shot!

    ReplyDelete
  17. They're not only always hiding dirt -- they're always hiding wee bugs in there, too! Not that you needed another thing to thwart you on your attempt to become more of a "greens" girl. Ha!

    I've actually never had broccolini -- must be time to give it a whirl (after checking thoroughly for bugs & dirt, of course).

    ReplyDelete
  18. I was waiting for your "green" post! lol! Here in the south we can get a big bag already prepped for us of most any green that you would ever want :D I find if you use lemon juice on bitter greens that helps. (or balsamic or rice wine vinegar)

    I've been using a lot of baby bok choy lately, I found a great place to get it right around the corner from me. This dish sounds great. I'll have to try it. (I haven't tried broccolini)

    ReplyDelete
  19. I'm not a greens girl either...excuse me while I go find a cheeseburger.

    ReplyDelete
  20. I hear you on the dirt! I used to cook green a lot and then just quit for some reason. This looks terrific. I haven't tried cooking broccolini yet. Happy Monday!

    ReplyDelete
  21. I used to be like you a few years ago, then I suddenly started liking green stuff more and more every day. This recipe looks really good, especially because anything with pork tastes better =)

    ReplyDelete
  22. Confession: I buy prewashed tubs of salad greens because I hate the time required to wash lettuce. We go through a box a week, so that's a good amount of time saved. But I do feel guilty about the extra expense.

    Mmm baby bok choy. Love those tender little stalks.

    ReplyDelete
  23. Not sure about this one.. How did it go over with the girls?

    ReplyDelete
  24. Great recipe; I am a 'greens girl' - and broccolini and bok choy are two of my favorites!

    ReplyDelete
  25. Oh! What a nice dish...I love greens therefore I'll go for it a anytime :-)

    ReplyDelete
  26. Cannot stop loving you because this post is tagged "gross green shit." You complete me way more than Renee completed Tom.

    ReplyDelete
  27. Nap: No, YOU complete ME. And how wrong is it that such a cheeseball movie had *that* line AND "you had me at..." which I use all the time, much to my horror.

    Laura-sweet thing, do not think that a morsel of this dish passed their lips. NuggetLand, over here.

    ReplyDelete
  28. I like bok choy as much as anybody...I don't know about broccolini...

    I married into a Southern family and I just can't do "greens" or grits...You can imagine how much fun I am!

    Sorry...will think of what I can substitute...Also loved the gross green shit tag...only you!

    ReplyDelete
  29. Ok - add this to the short list of how we are not alike. I LOVE my greens. Love, love, love them - which is why I am still so very sad that my aversion to spinach (ewww - I even gagged a little typing that) is still hanging on, long after my pregnancy. The "S" word used to be my hands down favorite vegetable of all time until I got pregnant. So now, I get my fill of collards, turnip greens and kale.

    ReplyDelete
  30. We tried arugula tonight...epic fail. I'll have to try this in a couple of weeks!!

    ReplyDelete
  31. Does cucumber count as greens? That's about as green as my kids get... but this sounds great to me! I'm always looking for a new pork recipe too so thank you for inspiring me!

    ReplyDelete
  32. Does green eggs and ham count as greens? ;)

    ReplyDelete
  33. Oh, and I use "you had me at" all the time, too. It's delicious.

    And (she says quietly and quickly so as to come clean but perhaps not be heard) I actually liked that movie...

    ReplyDelete
  34. I am a huge fan of greens too, Southern roots ya know. Still am always amazed when I take a double arm full of something and cook it down to a half cup side dish.

    This looks great TKW

    ReplyDelete
  35. Don't tell anyone but Ink, but so do I. Not just did. Do.

    ReplyDelete
  36. Love greens, especially Asian. Is it weird to love soup with big stalks of veggies in it? Because that's how I love my bok choy best. Of course we don't eat pork, which would make this an all-green meal for us...

    ReplyDelete
  37. Award for you on my blog...c'mon, KitchWitch, ya GOTTA do it...

    ReplyDelete
  38. Yep, not a greens girl here either...nor do I like broccoli. The husband struggles with this on a regular basis.

    ReplyDelete
  39. I love greens! Any greens, but, I don't cook! As long as someone's cooking, purple is fine too! Hahaha!

    ReplyDelete
  40. I have never tried greens. It's true. I do LOVE veggies, so I should try them. This is an excellent recipe for me to dip my feet into.

    ReplyDelete
  41. You make everything look fabulous! How do you do that?? (Really - the Latvian Guest Suite is yours - anytime.)

    I do love spinach. Does that count as a green?

    ReplyDelete
  42. Without question, bok choy is my favorite veggie. It looks great teamed with broccolini too. Will have to try this combo ASAP. Wish I had read this yesterday because I had pork last night with bok choy and would have played around with it a bit.

    ReplyDelete
  43. Given my 4-year-olds aversion to anything green (including the tiny little green dots that came from the pesto pasta last week) I doubt I'll be able to indulge in this recipe anytime soon. But I'll live vicariously through and hope that someday I'll be able to make this stuff again.

    ReplyDelete
  44. I have to really stop reading your posts so close to dinner time. They all look so yummy and make me have super high expectations for what my dinner should be.

    When I tell the sportsman about your post he just looks at me like Im crazy. I even print off the blog so he can follow along. Damn men.

    ReplyDelete
  45. Shoot. I was counting the green m-n-m's as my "greens."

    Do your girls eat this stuff? Cuz you know that potty problem you are having? Yeah, I'm thinking about threatening to eat gross green shit all week might do the trick...

    ReplyDelete
  46. Green veggies plump up lines and fill in wrinkles. You sure you want to go it on your own, without them?

    ReplyDelete
  47. You guys are the whipped cream on my proverbial strudel. I am cracking up, here!

    I should threaten to feed the Minxes gross green shit, but they are so savvy that they know to bat those long, lush lashes at me and I'm powerless.

    And Merrily? Tromping over to the dermy to get the tox...so I don't have to eat gross green shit to solve my wrinkle problem :)

    ReplyDelete