Real Greens, the Easiest, Simplest, Chinese Way

Start boiling 4 to 5 quarts of water in a pot. Clean, trim, and cut broccoli rabe. When water is boiling, add a large pinch of salt and dump veggies into water. Cover and boil until veggie is tender, but still crisp—NO LONGER THAN 6 MINUTES if you want the veggie to STAY GREEN! (Cook time is shorter for broccolini, about 3 minutes, or veggies that are cut into smaller pieces.)

When cooked, drain veggie in a colander, and use a spoon to drain out as much water as possible. Then place onto a serving plate; do not rinse in cold water!

In a small pan, heat oil until very hot and shimmery, just before it sizzles. BE VERY CAREFUL NOT TO START A GREASE FIRE! When hot, pour sizzling oil on top of the veggies. Then pour oyster sauce on top and mix together to serve.

This is a technique that can be used for other greens, and other vegetables. Works good with cruciferous and “cabbage-y” vegetables. You can replace the oyster sauce with soy sauce if desired. Some day, I’m going to try this technique with kale!