Wednesday, 13 February 2008

Chili-Garlic Greens

A twist on Zimbabwe greens - a touch of China and a pleasant change. 2 tablespoons  sesame seed oil (if not available any good oil will do) 2 tablespoons  olive oil 1 bunch  greens - spinach or cabbage may be used washed, dried and cut into strips 1 tablespoon  garlic - minced 1 tablespoon  chili - minced - red looks nice but green will do 1 tablespoon  ginger - minced (you can used ginger that has been minced and preserved in oil or vinegar) 2 tablespoons  white vinegar 1 teaspoon  sugar Salt and black pepper to taste Combine oils in a large sauce pan and place over high heat until hot but not smoking. Add the greens and stir vigorously for 1 minute or until they have changed to a bright green color. Add garlic, chili and ginger and continue to cook, stirring constantly, for 30 seconds. Add vinegar and sugar; remove from heat and stir to combine. Season to taste with salt and pepper. Serve at once.

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