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Sesame Garlic Greens
Quick-blanched greens tossed with sesame, garlic, and soy — a Korean-style banchan. Dark leafy greens are iron- and nutrient-dense; an easy way to eat more of them.
These recipes celebrate traditional, nutritious ingredients. They are not intended to diagnose, treat, cure, or prevent any disease. Consult a healthcare professional for medical advice.
Ingredients
- 1 lbspinach, chard, or kale
- 3 clovesgarlic (minced)
- 1 tbspsoy sauce
- 1 tbspsesame oil
- 1 tbspsesame seeds (toasted)
- salt (to taste)
Instructions
- 1
Blanch the greens in boiling water for 30-60 seconds, then plunge into cold water to keep them green.
- 2
Squeeze out the excess water well and chop roughly.
- 3
Toss with the garlic, soy sauce, and sesame oil.
- 4
Sprinkle with toasted sesame seeds and serve at room temperature.
Notes
Lightly cooking greens preserves nutrients while making them easier to eat in quantity. Iron from greens is better absorbed alongside vitamin C — a squeeze of lime helps. Works with almost any leafy green.
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Korean BBQ Bulgogi Night
Marinate the bulgogi at least an hour ahead (or overnight) so the beef really takes on the sweet-savory flavor. Steam the rice and warm the kimchi while the beef sears hot and fast in batches — don't crowd the pan, or it steams instead of caramelizing.
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