Sautéed greens have many faces. From Asian-style with sesame and a dash of Togarashi to Italian-style with olive oil and a sprinkle of Pecorino Romano; the options are endless. This is the perfect side dish for a menu of Pad Thai with your favorite protein source
Recipes:
Asian style
One bag of mixed KK’s greens (blend of Red Russian kale, red Mizuna and giant red mustard).
One tablespoon of Canola oil
One tablespoon of Sesame oil
A sprinkle of sea salt
Chiffonade-chop greens
Heat pan with oil
Sauté until wilted
Add a tablespoon of water and steam until tender
Sprinkle with Togarashi spice blend and plate
