This dish is so intensely green that it is a completely satisfying winter vegetable side dish when you can't stand the cold or root vegetables any more and are dreaming of spring. It is also excellent at the start of spring when, for the first time in months, you have access to shoots, fronds, tender leaves and all things bright green.
I make this with whatever greens I have to hand and flesh them out with green cabbage in the winter if needs be. The concoction above was a combination of sliced baby bok choi, blanched chrysanthemum greens, daikon tops and pea stems. Carrot fronds are good as are radish and turnip tops. Your town's Chinatown or Asian supermarket will have leafy greens that you might not have tried yet and this recipe is a good way to do so.
5 cups mixed greens (seems like a lot but they cook down)
1 shallot, halved and sliced into thin half moons
1/2 tsp grated fresh ginger
1 1/2 Tbsps black bean and garlic paste (nowadays available in the International food section of most supermarkets)
1 Tbsp white wine
1/2 tsp sesame oil
1/2 tsp olive oil
Prepare your greens by cutting them into pieces as close in size as possible. Woodsy greens like chrysanthemum greens can be quickly blanched. Wash your greens well and shake off as much excess water as possible but do not dry them completely.
In a large skillet over medium heat, heat your olive oil until sizzling. Immediately add the shallot and ginger. Cook until translucent, a minute or so.
Add the mixed greens and cook, stirring often, until they are wilted and tender. This will only take a few minutes.
Add the remaining 3 ingredients. Stir in well and serve at once.
This dish tastes good with pork or with a very plain steamed fish. Because of the black bean paste it is rather salty so you will a) not need to salt the dish and b) need to pair it with something that either stands up to it (pork) or allows it to be the star of the show (steamed fish) or eat it on its own with rice.